How to make it

  • 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

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  • invisiblechef 10 years ago
    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!!

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  • julesong 10 years ago
    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.
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  • invisiblechef 10 years ago
    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.

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  • noir 10 years ago
    This is a really great recipe...on my list! :)
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  • nanny 10 years ago
    Will be making this for my daughter soon.Thanks
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