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Delmonico's Puree of Portabella Mushroom Soup

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“A delicious creamy – yet non-dairy – soup! "This soup is satisfying, but light. It's great for weekend suppers with a salad or sandwich." --Barbara Hansen, LA Times Staff Writer.”

Ingredients Nutrition


  1. In a large saucepan over medium heat, melt together the olive oil and butter, then add the onion, celery, and leeks, and sauté until translucent, about 5 minutes.
  2. Add the cleaned and trimmed sliced portabellos, garlic, and thyme and cook an additional 5 minutes, stirring often.
  3. Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
  4. Add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.
  5. Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.
  6. Return soup to saucepan and make sure it’s all heated through.
  7. Garnish servings with Parmesan cheese, and enjoy!
  8. Source: LA Times, Jan 26, 2005.

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