Purée of Portabello Mushroom Soup

Purée of Portabello Mushroom Soup Recipe from California | Ingredients: Olive Oil, Butter, Onions, Celery, Leeks, Garlic, Thyme, Sherry, Vegetable Stock, Parmesan Cheese

Region / culture: California | Servings: 6

Introduction

This Purée of Portabello Mushroom Soup is a rich and flavorful dish that is perfect for a cozy night in. The earthy flavors of the mushrooms combined with the aromatic herbs and sherry create a delicious and comforting soup that is sure to impress your guests.

History

The origins of this recipe can be traced back to traditional French cuisine, where mushrooms are often used in soups and sauces for their rich and savory flavor. Portabello mushrooms, in particular, are known for their meaty texture and robust taste, making them a popular choice for soups and stews.

Ingredients

2 tbsp extra virgin olive oil
1 tbsp butter (optional)
1 cup diced onions
0.5 cup diced celery
0.5 cup diced leeks
1 lb (454 g) portabello mushrooms, gills removed, trimmed and diced
0.5 tsp chopped garlic, to taste
0.25 tsp chopped fresh thyme leaves
0.5 cup dry sherry
6 cups vegetable stock
salt and freshly ground black pepper
0.5 cup freshly grated parmesan cheese

How to prepare

In a large saucepan over medium heat, melt the olive oil and butter. Then, add the onion, celery, and leeks, and sauté until they become translucent, which should take about 5 minutes.
Next, add the cleaned and trimmed sliced portabellos, garlic, and thyme. Cook for an additional 5 minutes, stirring often.
Pour in the sherry and continue sautéing until the liquid is reduced to about 1 tbsp, which should take around 5 to 7 minutes.
Now, add the stock and increase the temperature to bring it to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes. Season with salt and freshly ground pepper to taste.
In batches, carefully puree the soup in a well-covered blender until it becomes smooth and creamy.
Return the soup to the saucepan and heat it through.
Serve the soup garnished with Parmesan cheese and enjoy!

Variations

Add a splash of cream or coconut milk for a creamier texture.
Garnish with fresh herbs such as parsley or chives for a pop of color and flavor.

Cooking Tips & Tricks

Make sure to remove the gills from the portabello mushrooms before dicing them, as they can give the soup a bitter taste.

- Sautéing the vegetables before adding the liquid helps to develop their flavors and create a more complex soup.

- Be sure to season the soup with salt and pepper to taste before serving, as this will enhance the flavors of the dish.

Serving Suggestions

This soup pairs well with a crusty baguette or a side salad for a complete meal.

Cooking Techniques

Sautéing the vegetables before adding the liquid helps to develop their flavors and create a more complex soup.

- Pureeing the soup in a blender creates a smooth and creamy texture.

Ingredient Substitutions

You can use cremini or button mushrooms in place of portabello mushrooms if desired.

- Vegetable broth can be used in place of vegetable stock.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with a drizzle of olive oil, a sprinkle of freshly grated Parmesan cheese, and a sprig of fresh thyme for an elegant presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of this soup contains approximately 250 calories.

Carbohydrates

Each serving of this Purée of Portabello Mushroom Soup contains approximately 15 grams of carbohydrates.

Fats

Each serving of this soup contains approximately 12 grams of fat.

Proteins

Each serving of this soup contains approximately 8 grams of protein.

Vitamins and minerals

This soup is a good source of vitamin D, iron, and potassium.

Alergens

This recipe contains dairy (Parmesan cheese) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

This Purée of Portabello Mushroom Soup is a nutritious and delicious dish that is rich in protein, vitamins, and minerals. It is a great option for a healthy and satisfying meal.

Summary

This Purée of Portabello Mushroom Soup is a delicious and nutritious dish that is perfect for a cozy night in. With its rich and earthy flavors, this soup is sure to become a new favorite in your recipe collection.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Purée of Portabello Mushroom Soup. It was many years ago, when I was just a young woman with a passion for cooking and a thirst for trying new recipes. I had always loved mushrooms, their earthy and meaty flavor adding depth to any dish they were in. So when I came across this recipe in an old cookbook at a thrift store, I knew I had to give it a try.

The recipe called for simple ingredients – portabello mushrooms, onions, garlic, chicken broth, cream, and a few herbs and spices. But the magic lay in the method of preparation, the slow simmering of the mushrooms and onions until they were soft and fragrant, the gentle blending of the soup until it was smooth and velvety.

I had never made a purée soup before, but I was determined to master it. I gathered the ingredients and set to work in my small kitchen, chopping the mushrooms and onions with care, sautéing them in butter until they were golden brown and caramelized, adding the garlic and herbs for an extra layer of flavor.

As the soup simmered on the stove, filling the air with its rich aroma, I could feel my excitement building. This was going to be a special dish, I could just tell. And when I finally took my first spoonful, I knew I had found a new favorite.

Over the years, I have made this Purée of Portabello Mushroom Soup countless times, tweaking the recipe here and there, adding my own touches and variations. I have shared it with friends and family, who always rave about its deliciousness. And each time I make it, I am transported back to that moment in my kitchen, when I first discovered the joy of creating something truly amazing.

I have always been a collector of recipes, gathering them from cookbooks, magazines, friends, and family. But this recipe holds a special place in my heart, a reminder of the power of food to bring us joy and comfort, to nourish both body and soul.

As I sit here now, in my cozy kitchen with the scent of mushrooms and onions wafting through the air, I cannot help but feel grateful for the journey that led me to this recipe. It is a reminder of the importance of trying new things, of stepping out of our comfort zones and embracing the unknown.

And so, as I ladle out bowls of steaming hot Purée of Portabello Mushroom Soup for my loved ones, I do so with a heart full of gratitude and a spirit of adventure. For in every bite of this soup, I taste the love and passion that went into creating it, and I am reminded once again of the joy that cooking brings into our lives.