Ingredients
-
4
-
2
-
1
-
3
-
3
-
1 1/2
-
1
-
6
-
1
-
1
-
-
-
-
-
Directions
Portabella Mushroom Soup, A rich creamy soup; can be made up to 3 days ahead., To start, I can’t honestly rate this because I changed so many things. That said, it is a really great base recipe. I had never made cream of mushroom soup before. I like making soups but not eating them. However, I loved this! What I did differently: instead of a regular onion I threw in some caramelized onions I made last week and froze. Then I put in a clove of garlic. used 5 c. broth and 1/2 c. dry white wine. I’m not a lover of thyme, so I substituted 1 tsp. marjoram. Thank you for posting this!, Substituted the following and it turned out great: Chick pea flour vs All purpose Coconut milk vs Heavy cream Honey vs Sugar
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Steps
|
1
Done
|
Saute the Leeks and Onions in Butter in a Large Pot Over Medium Heat, Stirring Constantly, Until Tender; About 2-3 Minutes. |
|
2
Done
|
Lower Heat, Add the Mushrooms, and Cook About 10 Minutes Longer, Covered, Stirring Occasionally. |
|
3
Done
|
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. |
|
4
Done
|
Simmer, Partially Covered, For About 10 Minutes. |
|
5
Done
|
Cool the Soup Slightly; Discard the Bay Leaf; Then Puree the Soup in Batches in a Blender or Food Processor. |
|
6
Done
|
Return the Pureed Soup to the Pan and Add the Cream. |
|
7
Done
|
Cook Over Low Heat Until Just Heated Through, but Do not Boil. |
|
8
Done
|
Adjust Seasonings If Necessary, and Serve Garnished With Parsley. |
