Recipe

Delmonicos Puree Of Portabello Mushroom Soup Recipe

	Julesong / All my dishes 2 years, 1 month ago A delicious creamy – yet non-dairy (and vegetarian) – soup! "This soup is satisfying, but light. It's great for weekend suppers with a salad or sandwich." --Barbara Hansen, LA Times Staff Writer. Prep:10m Cook:35m Servings:8	Julesong
	portabello mushroom soup copycat thyme leeks parmesan restaurant

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Ingredients

2 tablespoons extra virgin olive oil

1 tablespoon butter (optional)

1 cup diced onions

1/2 cup diced celery

1/2 cup diced leeks

1 lb portabella mushrooms, gills removed, trimmed and diced

1/2 teaspoon chopped garlic, to taste

1/4 teaspoon chopped fresh thyme leaves

1/2 cup dry sherry

6 cups vegetable stock

salt & freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Directions

In a large saucepan over medium heat, melt together the olive oil and butter, then add the onion, celery, and leeks, and sauté until translucent, about 5 minutes.

Add the cleaned and trimmed sliced portabellos, garlic, and thyme and cook an additional 5 minutes, stirring often.

Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.

Add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.

Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.

Return soup to saucepan and make sure it’s all heated through.

Garnish servings with Parmesan cheese, and enjoy!

Source: LA Times, Jan 26, 2005.

Note: you can read reviews of this recipe at http://www.recipezaar.com/117144.

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Comments

nanny 2 years, 1 month ago said:
Will be making this for my daughter soon.Thanks

noir 2 years, 1 month ago said:
This is a really great recipe...on my list! :)

invisiblechef 2 years, 1 month ago said:
This may be a silly question, but why do you remove the gills? Yesterday was my first time cooking with Portabella's using a recipe I found here and I didn't remove the gills.

julesong 2 years, 1 month ago said:
For this particular recipe, I imagine that removing the gills is to retain the light color of the soup. Including the gills would give it a much darker, muddier color. The taste would be much the same, I think, but the color and perhaps consistency would be different.

invisiblechef 2 years, 1 month ago said:
OK thanks so much, I'm used to just cooking with Chanterelles, so I was afraid maybe we would get sick or something if we ate the gills!!

Marie

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