Sherried Cream Of Portobello Mushroom Soup Food

PORTABELLA MUSHROOM SOUP

Steps:

• 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.

CREAM OF PORTABELLA SOUP

Steps:

• Melt half the butter in a saucepan over medium heat. Add the garlic, onion, and celery. Cook, stirring frequently, until the onion is soft. Dice the mushrooms. Add half of the diced mushroom to the saucepan. Set the remaining diced mushroom aside. Stir the vegetables in the saucepan frequently until they are soft, about 5 more minutes. Add the sherry to the saucepan and remove it from the heat. Let cool slightly then transfer the soup to a food processor or blender (or use a hand blender). Add 1/2 cup of the half and half. Puree until smooth. Return the soup to the saucepan. Add the remaining half and half, reserved mushrooms, and remaining butter. Cook, stirring occasionally, until the mushrooms are tender, about 6-7 minutes. Do not let the soup boil. Season to taste with salt and pepper and serve hot.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

SHERRIED CREAM OF PORTOBELLO MUSHROOM SOUP

Steps:

• Quarter and thinly slice mushrooms and chop onion. In a heavy saucepan cook mushrooms and onion in butter over moderate heat, stirring occasionally, until softened and any liquid mushrooms give off is evaporated. Add water and cream and simmer 15 minutes. In a blender purée half of mixture (use caution when blending hot liquids) and stir purée, Sherry, and salt and pepper to taste into mixture remaining in pan. Heat soup until hot and stir in chives.

CREAMY PORTOBELLO SOUP

Steps:

• Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned. Add the ham and cook until slightly browned, about 3 minutes. Remove the ham with a slotted spoon to a plate. Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.
• Add the remaining 1 1/2 tablespoons butter, leeks, 1/2 teaspoon salt, and pepper to taste to the pot; cook until wilted, about 3 minutes. Add the mushrooms and cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated. Add the broth and 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.
• Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape. Return to the pot, whisk in the half-and-half and bring just to a boil. Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste. Serve topped with the remaining ham and leeks.

CREAM OF MUSHROOM SOUP WITH SHERRY

Steps:

• Heat oil in a Dutch oven over medium high heat.
• Add onion, carrot, and celery; saute 6 minutes or until tender.
• Reduce heat to medium; add mushrooms and garlic.
• Cook 7 minutes or until mushrooms are tender, stirring frequently.
• Add water, sage, salt, pepper, and broth; bring to a simmer.
• Cover and simmer for 25 minutes.
• Remove from heat, cool for 5 minutes.
• Place half of mushroom mixture in a blender or food processor; process until smooth.
• Pour pureed soup into a large bowl.
• Repeat procedure with remaining mushroom mixture.
• (NOTE: You can also use a stick blender and puree the soup in the pot.) Return soup to pan.
• Stir in half-and-half and sherry; cook over low heat 5 minutes or until throughly heated, stirring frequently.
• Sprinkle each serving with minced fresh parsley and/or parmesan cheese.

CREAM OF MUSHROOM SOUP I

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.