Savory Portabella Mushroom and Leek Soup
Indulge in the rich, earthy flavors of our Savory Portabella Mushroom and Leek Soup, a creamy delight that showcases the robust taste of portabella mushrooms combined with the delicate sweetness of leeks and onions. This hearty soup is perfect for cozy nights and can easily be shared with family and friends. With a velvety texture and aromatic herbs, this recipe is sure to become a beloved addition to your culinary repertoire. Serve it hot, garnished with fresh parsley for an elegant touch.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Unsalted Butter
4 tablespoons (Melted)
Leeks
2 (Halved lengthwise and thinly sliced)
Onion
1 large (Chopped)
Portabella Mushrooms
3 large (Gills scraped out and chopped)
All-Purpose Flour
3 tablespoons
Dried Thyme Leaves
1 1/2 teaspoons
Bay Leaf
1
Low Sodium Chicken Broth
6 cups
Salt
1 teaspoon
Sugar
1 teaspoon
Pepper
1/2 teaspoon
Heavy Cream
1 cup
Fresh Parsley
1/4 cup (Chopped, for garnish)
Instructions
1
In a large pot, melt the unsalted butter over medium heat. Add the sliced leeks and chopped onion, sautéing them for 2-3 minutes until they become tender and fragrant, stirring constantly to prevent browning.
2
Lower the heat to medium-low, then add the chopped portabella mushrooms. Cover the pot and cook for approximately 10 minutes, stirring occasionally, until the mushrooms have released their juices and softened.
3
Increase the heat back to medium, then sprinkle the flour over the mushroom mixture. Stir well to combine and cook for another 2-3 minutes to eliminate the raw flour taste.
4
Add the dried thyme leaves, bay leaf, low sodium chicken broth, salt, sugar, and pepper. Stir to combine, and bring the mixture to a gentle simmer. Cover partially, and allow to simmer for about 10 minutes, allowing the flavors to meld together.
5
Remove the pot from heat and let the soup cool slightly. Discard the bay leaf, and carefully puree the soup in batches using a blender or food processor until it reaches a smooth consistency.
6
Return the pureed soup to the pot over low heat and stir in the heavy cream. Heat the soup gently until warmed through, taking care not to boil.
7
Taste and adjust seasonings as needed. Serve hot, garnished with a sprinkle of chopped fresh parsley for a burst of color and freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of Savory Portabella Mushroom and Leek Soup?
This soup features rich, earthy flavors from portabella mushrooms combined with the delicate sweetness of leeks and onions, finished with aromatic herbs and a creamy texture.
What ingredients do I need for this mushroom and leek soup?
You will need unsalted butter, leeks, a large onion, portabella mushrooms, all-purpose flour, dried thyme, a bay leaf, low sodium chicken broth, salt, sugar, pepper, heavy cream, and fresh parsley.
How should I prepare the leeks for this recipe?
The leeks should be halved lengthwise and then thinly sliced before being sautéed.
Why do I need to scrape the gills out of the portabella mushrooms?
Scraping the gills out helps prevent the soup from becoming too dark or muddy in color, maintaining a more appetizing appearance.
How long should I sauté the leeks and onions?
Sauté the leeks and onions for 2-3 minutes over medium heat until they are tender and fragrant.
What is the purpose of adding flour to the recipe?
The flour acts as a thickening agent, which helps create the soup's velvety and hearty texture.
Can I make this soup vegetarian?
Yes, although the recipe calls for chicken broth, you can easily swap it for low sodium vegetable broth to make it strictly vegetarian.
How long do the portabella mushrooms need to cook?
Cover the pot and cook the chopped mushrooms for approximately 10 minutes until they soften and release their juices.
When should I add the spices and broth?
Add the thyme, bay leaf, chicken broth, salt, sugar, and pepper after cooking the flour with the mushroom mixture for 2-3 minutes.
How long should the soup simmer?
Allow the soup to simmer partially covered for about 10 minutes to let the flavors meld together.
Do I need to remove the bay leaf?
Yes, always discard the bay leaf after simmering and before pureeing the soup.
What is the best way to puree the soup?
You can use a blender or food processor to puree the soup in batches until smooth, or use an immersion blender directly in the pot.
When is the heavy cream added?
The heavy cream is stirred in at the very end, after the soup has been pureed and returned to the pot over low heat.
Can I boil the soup after adding the cream?
No, you should heat the soup gently until warmed through but take care not to let it boil once the cream has been added to prevent curdling.
What garnish is recommended for this soup?
A sprinkle of chopped fresh parsley is recommended for a burst of color and freshness.
Is there sugar in this soup recipe?
Yes, the recipe includes 1 teaspoon of sugar to help balance the earthy flavors of the mushrooms and the savory broth.
How many mushrooms are required?
The recipe calls for 3 large portabella mushrooms.
What kind of butter should I use?
The recipe specifies 4 tablespoons of unsalted butter.
Can I use an onion instead of leeks?
The recipe uses both leeks and a large onion to create a complex, sweet base, so it is best to use both if possible.
How much broth is needed?
You will need 6 cups of low sodium chicken broth.
Can I use dried herbs?
Yes, the recipe specifically calls for 1 1/2 teaspoons of dried thyme leaves.
Is this soup considered 'comfort food'?
Yes, it is tagged as a comfort food and a hearty soup, making it perfect for cozy nights.
What is the texture of the finished soup?
The finished soup has a velvety, creamy, and smooth consistency due to the pureeing process and the addition of heavy cream.
How much salt and pepper should I add?
The recipe suggests 1 teaspoon of salt and 1/2 teaspoon of pepper, but you should taste and adjust the seasonings at the end.
Can I make this soup ahead of time?
Yes, the flavors often develop even more if made ahead, though you should wait to add the cream until you are ready to serve and reheat.
What makes this soup 'hearty'?
The combination of large portabella mushrooms, a flour-thickened base, and heavy cream gives it a substantial and filling quality.
Is this an easy recipe for beginners?
Yes, it is tagged as an 'easy recipe' and involves straightforward sautéing, simmering, and pureeing steps.
How many ingredients are in this recipe?
There are 13 total ingredients in this recipe.
Can I use regular chicken broth instead of low sodium?
You can, but you may want to reduce the additional teaspoon of salt to ensure the soup isn't too salty.
How much heavy cream is used?
The recipe uses 1 cup of heavy cream to achieve its signature richness.