Creamy Portabella Mushroom Soup with a Twist
Indulge in this luxuriously creamy yet dairy-free Puree of Portabella Mushroom Soup, crafted to satisfy your cravings without the heaviness. Loaded with earthy portabella mushrooms, aromatic herbs, and a splash of dry sherry, this soup is a perfect companion for chilly evenings. Serve it alongside a fresh salad or a hearty sandwich for a delightful weekend supper that will impress family and friends. Experience the rich flavors and velvety texture, all while keeping it light and healthy.
8
Servings
N/A
Calories
13
Ingredients
Ingredients
Extra virgin olive oil
2 tablespoons (none)
Butter
1 tablespoon (optional)
Diced onion
1 cup (diced)
Diced celery
1/2 cup (diced)
Diced leek
1/2 cup (diced)
Portabella mushrooms
1 lb (gills removed, trimmed, and diced)
Chopped garlic
1/2 teaspoon (to taste)
Chopped fresh thyme leaves
1/4 teaspoon (fresh)
Dry sherry
1/2 cup (none)
Vegetable stock
6 cups (none)
Salt
to taste (none)
Freshly ground black pepper
to taste (none)
Freshly grated Parmesan cheese
1/2 cup (for garnish)
Instructions
1
In a large saucepan over medium heat, combine the olive oil and optional butter until melted.
2
Add the diced onion, celery, and leeks. Sauté for about 5 minutes, or until vegetables are translucent and fragrant.
3
Incorporate the diced portabella mushrooms, chopped garlic, and thyme into the pan. Cook for an additional 5 minutes, stirring frequently, until the mushrooms soften.
4
Pour in the dry sherry and cook until the liquid reduces to about 1 tablespoon, approximately 5 to 7 minutes.
5
Add the vegetable stock, then increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and let simmer for 15 minutes. Season with salt and freshly ground black pepper to taste.
6
Working in batches, carefully blend the soup in a well-covered blender until smooth and creamy. Ensure to let it cool slightly before blending to avoid splatter.
7
Return the pureed soup to the saucepan, gently reheat over low heat until warmed through.
8
Serve hot, garnished with freshly grated Parmesan cheese. Enjoy your delightful soup!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in the Creamy Portabella Mushroom Soup?
The main ingredient is 1 lb of portabella mushrooms, which should have the gills removed, be trimmed, and diced.
How many servings does this mushroom soup recipe yield?
This recipe yields 8 servings.
Is this portabella mushroom soup gluten-free?
Yes, the recipe is tagged as gluten-free.
Can I make this soup vegan?
Yes, the soup can be made vegan by using only olive oil and omitting the optional butter and the Parmesan cheese garnish.
What type of oil is used for sautéing the vegetables?
The recipe calls for 2 tablespoons of extra virgin olive oil.
Is butter required for this recipe?
No, 1 tablespoon of butter is listed as an optional ingredient.
What aromatics are used in the base of the soup?
The base aromatics include 1 cup of diced onion, 1/2 cup of diced celery, and 1/2 cup of diced leek.
How much garlic should be added to the soup?
The recipe suggests 1/2 teaspoon of chopped garlic, or to taste.
What herbs provide flavor to this mushroom soup?
The soup is flavored with 1/4 teaspoon of fresh chopped thyme leaves.
What kind of alcohol is used in the recipe?
The recipe uses 1/2 cup of dry sherry.
How much should I reduce the dry sherry?
The dry sherry should be cooked until the liquid reduces to approximately 1 tablespoon.
How long does it take to reduce the sherry?
It typically takes about 5 to 7 minutes to reduce the liquid.
What type of stock is recommended for this soup?
The recipe uses 6 cups of vegetable stock.
How long should the soup simmer after adding the stock?
The soup should simmer for 15 minutes after it has been brought to a boil.
How do I achieve a creamy texture without dairy?
The creamy texture is achieved by pureeing the soup in a blender until smooth.
Should I blend the soup while it is boiling hot?
No, you should let the soup cool slightly before blending to avoid splattering.
What is the recommended garnish for this soup?
The soup is garnished with 1/2 cup of freshly grated Parmesan cheese.
How long should I sauté the onion, celery, and leeks?
Sauté the vegetables for about 5 minutes until they are translucent and fragrant.
When do I add the mushrooms to the pot?
Add the portabella mushrooms, garlic, and thyme after the initial vegetable sauté and cook for another 5 minutes.
What is the preparation for the portabella mushrooms?
The gills should be removed, and the mushrooms should be trimmed and diced.
How should I reheat the soup after blending?
Return the pureed soup to the saucepan and gently reheat it over low heat until warmed through.
What are some suggested pairings for this soup?
It is recommended to serve this soup alongside a fresh salad or a hearty sandwich.
Does this recipe include salt and pepper?
Yes, salt and freshly ground black pepper are added to taste during the simmering process.
Is this recipe considered healthy?
Yes, it is described as a light and healthy dairy-free puree.
What is the total ingredient count for this recipe?
The recipe consists of 13 ingredients.
How much vegetable stock is required?
The recipe requires 6 cups of vegetable stock.
What is the prep instruction for the leeks?
The leeks should be diced before being added to the saucepan.
Is the garlic chopped or minced?
The recipe calls for chopped garlic.
Can I use fresh herbs?
Yes, the recipe specifically calls for fresh thyme leaves.
What category does this recipe fall under?
This recipe is categorized under Vegetable dishes.