Ingredients
-
2
-
1
-
1
-
1/2
-
1/2
-
1
-
1/2
-
1/4
-
1/2
-
6
-
-
1/2
-
-
-
Directions
Delmonico’s Puree of Portabella Mushroom Soup, 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 , Wonderful flavor Followed the recipe exactly I did mine in a Vita-mix so was even able to cook the soup in the machine after sauteeing the veggies Didn’t freeze too well but I think that if it had gone back in the blender for a few minutes the texture would have been fine , This soup is awesome I had a bottle of cooking sherry but decided not to add since I’m on a detox diet and it was still wonderful!
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Steps
|
1
Done
|
In a Large Saucepan Over Medium Heat, Melt Together the Olive Oil and Butter, Then Add the Onion, Celery, and Leeks, and Saut Until Translucent, About 5 Minutes. |
|
2
Done
|
Add the Cleaned and Trimmed Sliced Portabellos, Garlic, and Thyme and Cook an Additional 5 Minutes, Stirring Often. |
|
3
Done
|
Add the Sherry and Saut Until the Liquid Is Reduced to About 1 Tablespoon, About 5 to 7 Minutes. |
|
4
Done
|
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. |
|
5
Done
|
Puree Batches of Soup in a Well-Covered Blender, Processing Until Smooth and All the Soup Has Been Made Creamy. |
|
6
Done
|
Return Soup to Saucepan and Make Sure Its All Heated Through. |
|
7
Done
|
Garnish Servings With Parmesan Cheese, and Enjoy! |
|
8
Done
|
Source: La Times, Jan 26, 2005. |
