Delmonicos Puree Of Portabella Mushroom Soup Recipes

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PORTABELLA MUSHROOM SOUP



Portabella Mushroom Soup image

Make and share this Portabella Mushroom Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1 large onion, chopped
3 large portabella mushrooms, dark gills scraped out, mushrooms chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons dried thyme leaves
1 bay leaf
6 cups low sodium chicken broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 cup heavy cream
1/4 cup chopped fresh parsley

Steps:

  • Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
  • Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
  • Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
  • Simmer, partially covered, for about 10 minutes.
  • Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
  • Return the pureed soup to the pan and add the cream.
  • Cook over low heat until just heated through, but do not boil.
  • Adjust seasonings if necessary, and serve garnished with parsley.

DELMONICO'S PUREE OF PORTABELLA MUSHROOM SOUP



Delmonico's Puree of Portabella Mushroom Soup image

A delicious creamy - yet non-dairy - soup! "This soup is satisfying, but light. It's great for weekend suppers with a salad or sandwich." --Barbara Hansen, LA Times Staff Writer.

Provided by Julesong

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 tablespoon butter (optional)
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leek
1 lb portabella mushroom, gills removed, trimmed and diced
1/2 teaspoon chopped garlic, to taste
1/4 teaspoon chopped fresh thyme leave
1/2 cup dry sherry
6 cups vegetable stock
salt & freshly ground black pepper
1/2 cup freshly grated parmesan cheese

Steps:

  • In a large saucepan over medium heat, melt together the olive oil and butter, then add the onion, celery, and leeks, and sauté until translucent, about 5 minutes.
  • Add the cleaned and trimmed sliced portabellos, garlic, and thyme and cook an additional 5 minutes, stirring often.
  • Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
  • Add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.
  • Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.
  • Return soup to saucepan and make sure it's all heated through.
  • Garnish servings with Parmesan cheese, and enjoy!
  • Source: LA Times, Jan 26, 2005.

EGGS DELMONICO



Eggs Delmonico image

These creamed eggs on toast get their rich, comforting flavor from a can of cream of mushroom soup mixed with melted cheddar cheese. What a nice way to get the day going!-Edie Farm, Farmington, New Mexico

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 6

1 can (10-3/4 ounces) condensed cream of mushroom or cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese
3 hard-boiled large eggs, sliced
1 tablespoon finely chopped pimientos
4 pieces toast or 2 English muffins, split and toasted
Paprika or minced fresh parsley

Steps:

  • In a saucepan, heat soup over medium heat until hot and bubbly. Reduce heat; stir in cheese. Cook and stir until cheese is melted. Fold in eggs and pimientos; cook until heated through. Serve over toast or English muffins. Garnish with paprika or parsley.

Nutrition Facts : Calories 486 calories, Fat 26g fat (11g saturated fat), Cholesterol 355mg cholesterol, Sodium 1702mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

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  • Heat the olive oil in a large saucepan over medium heat. Add the onion, celery and leek and saute about 5 minutes, until translucent. Add the mushrooms, garlic and thyme and continue to cook for about another 5 minutes, stirring often.
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