Pureed Portabella Mushroom Soup
Posted: July 13th, 2010, 4:33 pm
This was given to me by nephew who just recently graduated from culinary school in San Francisco. I believe it's on the internet under another name. It also makes a wonderful mushroom gravy if pureed white beans are added...CQ
Ingredients:
2 tablespoons extra virgin olive oil or 1 tablespoon of coconut oil
1 tablespoon butter, optional
1 cup diced onions
1/2 cup diced celery
1/2 cup diced leeks
1 lb portabella mushrooms, gills removed, trimmed and diced
1/2 teaspoon chopped garlic or to taste
1/4 teaspoon chopped fresh thyme leaves
1/2 cup dry sherry
6 cups vegetable stock
salt & freshly ground black pepper to taste
Freshly grated Parmesan cheese, optional
Directions:
In a large saucepan over medium heat, melt together the olive oil and butter if using, then add the onion, celery and leeks, and saute until translucent, about 5 minutes.
Add the cleaned and trimmed sliced portabellos, garlic and thyme and cook an additional 5 minutes, stirring often.
Add the sherry and saute until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
Add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.
Let cool and puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy (I use a stick blender so I don't have to wait for it to cool).
Return soup to saucepan and make sure it's heated through.
Garnish servings with Parmesan cheese and enjoy!
Ingredients:
2 tablespoons extra virgin olive oil or 1 tablespoon of coconut oil
1 tablespoon butter, optional
1 cup diced onions
1/2 cup diced celery
1/2 cup diced leeks
1 lb portabella mushrooms, gills removed, trimmed and diced
1/2 teaspoon chopped garlic or to taste
1/4 teaspoon chopped fresh thyme leaves
1/2 cup dry sherry
6 cups vegetable stock
salt & freshly ground black pepper to taste
Freshly grated Parmesan cheese, optional
Directions:
In a large saucepan over medium heat, melt together the olive oil and butter if using, then add the onion, celery and leeks, and saute until translucent, about 5 minutes.
Add the cleaned and trimmed sliced portabellos, garlic and thyme and cook an additional 5 minutes, stirring often.
Add the sherry and saute until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
Add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.
Let cool and puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy (I use a stick blender so I don't have to wait for it to cool).
Return soup to saucepan and make sure it's heated through.
Garnish servings with Parmesan cheese and enjoy!