67
Submitted by PalatablePastime
"A rich creamy soup; can be made up to 3 days ahead."
photo by PalatablePastime 
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
8
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ingredients
- 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
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directions
- 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.
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Reviews
-
Thanks sooooo much for posting this! It was wonderful!! I must confess that I didn't follow your recipe exactly, partly due to my market and partly personal preference. The portobellos were awful, so I was forced to buy the "baby bellas" (1 lb) and used them instead, I also added some white mushrooms (button?) because I had them on hand, a pinch of nutmeg and a splash of chardonnay. (I seem to add wine to everything these days LOL.) For dietary reasons, I substituted fat free half & half for the heavy cream. This was by all means the BEST mushroom soup I've ever had, bar none...better than my own recipe (which I thought was wonderful) that I've used for years! I will definitely add this to my "regulars" :)
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Very, very good Mushroom Soup! I used 4 portbello mushrooms and 1/2 & 1/2 cream, plus celery leaves chopped up as garnish. At first, I did not puree the soup and it tasted good. Then decided to puree it and the soup was better. Next time I will add some white buttom mushrooms at the end and cut up into big slices (not pureed).
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This soup was very tasty and will go into the cookbook to have again. I used white mushrooms and added a few sh*takes. The thyme seasoning was just right but I did add some garlic. Very creamy. Easy to put together and was quickly on the table. I served with slices of French bread toasted. Thank you for posting.Catherine
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This turned out really tasty. I read all the reviews before I made it. And followed the advice of several. I cut down on the thyme,(1/2 tsp) for a doubled recipe and thought it was more than enough. I also used half and half instead of cream. I doubled the recipe and used instead of Portobellos , 16oz Baby Bellas and 8 oz Button mushrooms. I also added 1/4 c white wine and 1 tsp minced garlic, which I added during the step of cooking the mushrooms for 10 minutes. It was really really tasty and a keeper for sure!!! Thank you for sharing and also thank you to the reviewers as well. I also kept out 1 c of the mushrooms and chopped them up and added them to the pureed soup.
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Delicious, velvety, and rich. I think I could even be a bit happier if I used a slightly less fatty cream next time. This soup is so rich, I can only eat a small portion at a time. I also added a respectable-sized glass of red zinfandel to the broth stage for an added dimension.
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Tweaks
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Very yummy. The only changes I made were to use brown mushrooms instead of portabella, and the stock I use was made from the bones and skin of a smoked turkey. It was delicious, but I will definitely try making this with a plain chicken broth sometime as well. Also, as one prior poster said, I added wild rice cooked in the same stock. It's a keeper!
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Undeniably superb! I used 4 cups of very thick, homemade meat stock instead of chicken broth and substituted Hen of the Woods mushrooms (from the local woods) for the portabellos. Theis is a keeper.
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I made this twice in the last two weeks. The first time, I followed the recipe exactly, and everyone at the table (even my mushroom-hating husband) LOVED it. I made it for my in-laws, substituting skim milk for the cream (very health concious family - he has had a heart attack recently) and it was not as good...not the texture, actually, but too much thyme. If you try to use skim milk, I would 1/2 the thyme, as it's effect is stronger without the cream to balance it out. Although, they all said they liked it! Anything that will get my husband to eat mushrooms is a Fantastic soup.
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RECIPE SUBMITTED BY
Cincinnati
I am a longtime member since 2002.While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.comI may occasionally post something extra I have here.If you have questions, you can always contact me at contact@palatablepastime.com
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