Portabella Soup
Indulge in the earthy, velvety goodness of Portabella Soup, a comforting classic perfect for any season. This rich and creamy soup highlights the robust flavor of tender Portabella mushrooms, sautéed with sweet yellow onion, fragrant garlic, and fresh thyme to create a deeply aromatic base. Thickened with a touch of flour and enriched with heavy cream, every spoonful is a luxurious treat. A splash of chicken or vegetable broth ties it all together, while an optional partial blend ensures the perfect balance of smoothness and texture. Finished with a sprinkle of fresh parsley, this easy-to-make soup is ready in just 50 minutes and perfect as a cozy appetizer or a hearty main course. Ideal for mushroom lovers, this recipe is a must-try for quick comfort food with gourmet flair.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 16 ounces Portabella mushrooms
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Clean the Portabella mushrooms by gently wiping away any dirt with a damp paper towel. Slice the mushrooms into thin pieces and set aside.
Peel and finely dice the onion. Mince the garlic cloves.
In a large pot, heat the butter and olive oil over medium heat until melted and shimmering.
Add the diced onion to the pot and sauté for 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent.
Stir in the minced garlic and thyme leaves and cook for an additional minute until fragrant.
Add the sliced Portabella mushrooms to the pot and cook for 8-10 minutes until they release their juices and begin to brown. Stir frequently to ensure even cooking.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 2 minutes, letting the flour absorb the liquid.
Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer the soup for 15-20 minutes to allow the flavors to develop, stirring occasionally.
Use an immersion blender to puree the soup directly in the pot to your desired consistency. For a chunkier texture, blend only part of the soup while leaving some mushroom pieces intact.
Stir in the heavy cream and season with salt and black pepper to taste. Allow the soup to heat through for another 2-3 minutes, but do not let it boil.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm. Enjoy!
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 6153 mg | 268% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 17.9 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2172 mg | 46% | |
*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.
