Portabella Mushroom Soup
Mushroom soup is so hearty and earthy and can be so comforting as cool weather and fall settles in. I often supplement the portabella’s with wild mushrooms I forage from the local woodlands near my home and when I am in the Loire valley of France, we get Mushrooms that are grown in the ancient caves near our Chateau. In recent years, I started making this soup with a vegetable stock instead of the chicken stock for my vegetarian customers.
Portabella Mushroom SoupCourse: SoupsDifficulty: Easy
1 Tablespoon canola oil
1 cup finely chopped yellow onion
1 pound portabella mushrooms, sliced
1/4 cup all purpose flour
1/2 cup dry sherry
1/2 cup dry white wine
3 1/2 cups chicken or vegetable stock
1 small bay leaf
Kosher salt and white pepper to taste
croutons and coarsely chopped Italian parsley as garnish
- Sherry Cream
1/3 cup heavy cream
1 teaspoon dry sherry
small pinch of white pepper
large pinch of kosher salt
- Heat the canola oil in a 4-quart sauce pan over medium-high heat. Add the onions and sweat for 3 minutes, stirring occasionally. Add the sliced portabella mushrooms and cook for 6 minutes, stirring occasionally, as the mushrooms begin to release their juice.
- Stir in the flour and stir continually for 2 minutes. Add the dry sherry and white wine and cook for 2 minutes, using the spoon to release the flour mixture from the bottom of the pan. Add the chicken stock and bay leaf and bring the soup to a boil. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally.
- Remove the bay leaf from the soup and puree the soup with either an immersion blender or a regular household blender until smooth and return it to the pot. Season with salt and white pepper and serve in a bowl with a dollop of the sherry cream, some croutons and coarsely chopped Italian parsley.
- Sherry Cream
- Place the heavy cream in a cold mixing bowl and whisk on high speed until stiff.
- Add the sherry, salt and white pepper and whisk to combine.