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Easy Portabella Mushroom Soup
Nesting Lane Indulge
Make a delicious and easy Portabella Mushroom Soup with this recipe, featuring tender mushrooms and flavorful seasonings in a creamy soup.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Soup
Cuisine
American
Servings
8
Equipment
Large Pot
Food Processor
Measuring Cup
Measuring Spoons
Ingredients
1x
2x
3x
4
tbsp
unsalted butter
2
leeks
white and light green parts only, halved lengthwise and thinly sliced
1
large
onion
chopped
3
large
portabella mushroom
dark gills scraped out, mushrooms chopped
3
tbsp
all-purpose flour
1½
tsp
dried thyme
or to taste
1
bay leaf
6
cups
low-sodium chicken broth
1
tsp
salt
1
tsp
sugar
½
tsp
ground black pepper
1
cup
heavy cream
¼
cup
chopped fresh parsley
(optional)
Instructions
Melt butter in a large pot over medium heat.
Add leeks and onions, and stir constantly until tender for about 2-3 minutes
Lower the heat and add mushrooms. Cook covered for 10 minutes, stirring occasionally
Raise the heat to medium and stir in the flour. Cook for 2-3 minutes
Add thyme, bay leaf, broth, salt, sugar, and pepper. Simmer partially covered for about 10 minutes.
Remove the bay leaf and let the soup cool slightly
Puree the soup in batches in a blender or food processor.
Return the pureed soup to the pan and add cream.
Cook over low heat until just heated through, but do not boil
Adjust seasonings if necessary and serve garnished with parsley
Nutrition
Calories:
223.8
kcal
Carbohydrates:
12
g
Protein:
5.8
g
Fat:
18.1
g
Saturated Fat:
10.9
g
Cholesterol:
56
mg
Sodium:
366
mg
Fiber:
1.2
g
Sugar:
3.3
g
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