Portabella Mushroom Soup
Rich, creamy and delectable soup.
Course
Soup
Prep Time
10
minutes
Cook Time
35
minutes
Prep Time
10
minutes
Cook Time
35
minutes
Ingredients
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
Instructions
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.