Portabella Mushroom Soup – Bon Appetit

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Servings: 6 Difficulty: Intermediate
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A rich, velvety soup blending earthy mushrooms with sweet leeks and creamy half-and-half.
Portabella Mushroom Soup - Bon Appetit recipe image

This luxurious Portabella Mushroom Soup is a true comfort food classic, perfect for chilly evenings or as an elegant starter for a dinner party. The deep, earthy flavor of the mushrooms is beautifully balanced by the subtle sweetness of sautéed leeks and onion. Enriched with half-and-half and finished with a splash of dry sherry, the texture is incredibly smooth and velvety. A hint of cayenne adds just enough warmth without overpowering the delicate flavors. ItâÂÂs a vegetarian-friendly dish that feels indulgent yet simple to prepare. Serve it with crusty bread for dipping, and watch it disappear in minutes. A timeless recipe that brings warmth and sophistication to your table.

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Portabella Mushroom Soup – Bon Appetit

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 183.8

Description

This luxurious Portabella Mushroom Soup is a true comfort food classic, perfect for chilly evenings or as an elegant starter for a dinner party. The deep, earthy flavor of the mushrooms is beautifully balanced by the subtle sweetness of saut&# 195;©ed leeks and onion. Enriched with half-and-half and finished with a splash of dry sherry, the texture is incredibly smooth and velvety. A hint of cayenne adds just enough warmth without overpowering the delicate flavors. ItâÂÂs a vegetarian-friendly dish that feels indulgent yet simple to prepare. Serve it with crusty bread for dipping, and watch it disappear in minutes. A timeless recipe that brings warmth and sophistication to your table.

Ingredients

Directions

  1. Melt the butter in a large heavy-bottomed Dutch oven or soup pot over medium heat.
  2. Add the chopped leeks and onion; sauté until tender and translucent, about 10 minutes.
  3. Add the chopped portabella mushrooms and sauté for 5 minutes until they begin to soften and release their moisture.
  4. Reduce the heat to low. Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for about 3 minutes to form a roux and cook out the raw flour taste.
  5. Gradually stir in the chicken stock (or vegetable broth) and 2 tablespoons of the dry sherry, ensuring there are no lumps.
  6. Increase heat and bring the soup to a boil, stirring frequently.
  7. Reduce heat and simmer gently until the soup has thickened, about 10 minutes.
  8. Stir in the half-and-half.
  9. Simmer on low heat for another 10 minutes until slightly thickened and heated through. Do not boil vigorously after adding the dairy.
  10. Stir in the cayenne pepper. Season with ground white pepper and salt to taste.
  11. Stir in the remaining 2 tablespoons of dry sherry just before serving.
  12. Bring to a gentle simmer and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 183.8kcal
% Daily Value *
Total Fat 12.3g19%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 50.3mg3%
Total Carbohydrate 17.5g6%
Dietary Fiber 2.2g9%
Sugars 6.3g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, use vegetable broth instead of chicken stock.

Do not boil vigorously after adding the half-and-half to prevent curdling.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Serve with crusty bread for dipping.

Keywords: mushroom, portabella, leek, soup, vegetarian, cream, comfort food, winter, sherry, onion, vegetable broth, healthy, dinner, easy, classic, bon appetit, earthy, rich, meal prep, stovetop
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