Portobello Mushroom Soup

 

We all have our own ideas as to what constitutes comfort food. Generally speaking, outside of a cheeseburger, comfort food is always something served in a bowl. It can be pasta, it can be stew, but more often than not, it’s a creamy bowl of mushroom soup. Last week I made portobello mushroom broth that, while delicious on its own, provided a wonderful base for this creamy, beefy, tremendously delicious soup. This is one that is hard to stop eating.Portobello Mushroom Soup

4 T. unsalted butter

1 6-oz.pkg. Melissa’s cleaned and sliced leeks

2 large Melissa’s shallots, chopped

3 large Melissa’s portobello mushrooms, gills removed, chopped

3 T. flour

¼ t. dried thyme leaves

1 bay leaf

4 c. portobello mushroom broth

1 t. kosher salt

1⁄4 t. freshly ground black pepper

1½ c. heavy cream

2 T. dry sherry

 Melt butter in a large pot over medium heat. Add leeks and shallots, and sauté, stirring constantly, until tender, 2-3 minutes.
Lower heat, add the mushrooms, and cook, covered, 10 minutes longer.

Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, stock, salt, and pepper.Simmer, partially covered, for 10 minutes.

Cool slightly, discard the bay leaf, and, using an immersion blender, puree the soup until creamy. Stir in cream and sherry. Heat through, and serve. 

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