Portabella Mushroom Soup

Portabella Mushroom Soup

Rich, creamy and delectable soup.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 4 tbsp butter unsalted
  • 2 leeks white and green parts only; halved lengthwise; thinly sliced
  • 1 onion large, chopped
  • 1 Mariposa Farms Dried Portabella Mushrooms
  • 3 tbsp all-purpose flour
  • 1/2 tsp Mariposa Farms Fresh Thyme leaves
  • 1 Mariposa Farms Fresh Bay leaves
  • 6 cup low sodium chicken broth
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 1 cup heavy cream
  • 1/4 cup Mariposa Farms Fresh Italian Flat Parsley chopped


  • Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
  • Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
  • Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
  • Simmer, partially covered, for about 10 minutes.
  • Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
  • Return the pureed soup to the pan and add the cream.
  • Cook over low heat until just heated through, but do not boil.
  • Adjust seasonings if necessary, and serve garnished with parsley.