Cream of Portabella Soup
Indulge in the rich, velvety goodness of Cream of Portabella Soup, a comforting classic that combines earthy portabella mushrooms, fragrant thyme, and a luscious blend of butter and cream. Sautéed onions and garlic infuse each bite with aromatic depth, while a smooth roux creates the perfect creamy texture. This hearty soup is pureed to silky perfection and enhanced with the subtle warmth of black pepper. Perfect as a cozy starter or a meal on its own, it’s best served with fresh parsley and a slice of crusty bread for dipping. Ready in just 45 minutes, this wholesome recipe is ideal for any weeknight dinner or special occasion. Keywords: Cream of Portabella Soup, mushroom soup recipe, creamy soup, comfort food, weeknight dinner, easy soup recipes.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 pound Portabella mushrooms, sliced
- 1 teaspoon Thyme leaves, fresh
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (optional garnish)
- 1 loaf Crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the diced onion and sauté for 5-7 minutes, until translucent and slightly golden.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
Add the sliced portabella mushrooms to the pot. Stir well to coat them in the butter and oil. Cook for 8-10 minutes until the mushrooms release their moisture and become tender.
Sprinkle the thyme leaves, salt, and black pepper over the mushroom mixture, stirring to combine.
Sprinkle the flour evenly over the mushrooms and stir continuously for 2-3 minutes to create a roux and eliminate any raw flour taste.
Gradually pour in the chicken or vegetable stock, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
Using an immersion blender or working in batches with a countertop blender, puree the soup until smooth and creamy. Be cautious when working with hot liquids.
Return the pureed soup to the pot and stir in the heavy cream. Heat over low-medium heat, ensuring the soup doesn’t boil, until warmed through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve immediately with crusty bread on the side.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1907 mg | 83% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.4 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
