Add fresh mushrooms to your soup.
Good-tasting vegetarian recipes can be tough to find. This rich, creamy portobello mushroom soup is a great alternative to a beef or chicken soup. Pair it with a crusty roll and enjoy the comforting warmth you can only get from a delicious bowl of soup. This recipe calls for fresh portobello mushrooms, which are simply a larger size of brown crimini mushrooms. Look for firm, solid mushrooms and avoid any that seem limp or shriveled.
Instructions
1. Melt 4 tablespoons of butter in a large saucepan over medium heat. Add about 12 ounces of the sliced portobello mushrooms, the onion, leeks, garlic and the thyme. Saute until the vegetables begin to soften, about 10 minutes.
2. Add the vegetable stock, parsley, cayenne pepper, white pepper and salt to the saucepan and increase the temperature to medium-high. Bring the mixture to a boil and then reduce the heat and let it simmer another 15 minutes.
3. Remove the soup from the burner and puree it in a food processor or blender until smooth. Don't overfill the appliance, and take care with the hot soup. You may need to process it in batches. Set the pureed soup aside.
4. Melt the remaining 2 tablespoons of butter in another saucepan over medium heat. Add the remaining sliced portobello mushrooms and saute until they start to brown.
5. Pour the soup back into a saucepan and add the browned portobello mushrooms. Warm the soup about 5 minutes over medium-low heat. Slowly stir in the half-and-half until it's fully incorporated and then simmer another 5 minutes. Serve immediately.
Tags: portobello mushrooms, about minutes, another minutes, medium heat, over medium