Friday, July 26, 2024

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

Melissa’s shallots, chopped

Melissa’s portobello mushrooms, gills removed, chopped

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.  

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4 comments:

  1. What a wonderful looking soup and I was especially happy to click on the link to the mushroom broth. I'll have to try that. Thanks.

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  2. You are the soup master Pattie, that one looks so, so good - no bread needed to accompany this one!. The touch of sherry sounds just perfect.

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  3. Just reminds me of Winter nights...um!
    hugs
    Donna

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  4. I love mushroom soup but I’ve never made it with portobellos. I will have to try it. Love the look of it!

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