 Portobello Mushroom SoupRich and creamy yet it contains no cream! This luscious soup makes a good first course or serve with sandwiches for a light lunch. Yield: 6 servings
Ingredients2 tablespoons butter1 medium onion, diced 1/2 cup celery, diced 1/2 cup leek, white and pale green parts diced 2 garlic cloves, minced 1/2 teaspoon thyme 1 pound portobello mushrooms 5 cups canned chicken broth 1 cup dry white wine
GarnishSour cream, thinned with a bit of milkChives
MethodCombine all ingredients in a small bowl. Remove the stems and most of the gills and roughly chop the mushrooms and stems. Melt the butter in heavy large pot over high heat. Add onions, celery, leeks, garlic and thyme; sauté until vegetables begin to soften, about 5 minutes. Add mushrooms; sauté until soft, about 7-8 minutes. Add broth and wine. Bring to boil. Reduce heat to low; simmer 10 minutes, uncovered. Remove solids from the soup and puree them in the blender with some liquid. Return soup to pot and season soup with salt and pepper to taste. Garnish with a drizzle of sour cream and chopped chives.
Serving SuggestionEstimated Prep Time: 10 minutes |
