Delmonico's Puree of Portabella Mushroom Soup

"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."
 
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photo by bluemoon downunder photo by bluemoon downunder
photo by bluemoon downunder
photo by bluemoon downunder photo by bluemoon downunder
Ready In:
45mins
Ingredients:
12
Serves:
6-8
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ingredients

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directions

  • 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.
  • Add the cleaned and trimmed sliced portabellos, garlic, and thyme and cook an additional 5 minutes, stirring often.
  • Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
  • 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.
  • Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.
  • Return soup to saucepan and make sure it’s all heated through.
  • Garnish servings with Parmesan cheese, and enjoy!
  • Source: LA Times, Jan 26, 2005.

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Reviews

  1. Wonderful flavor. Followed the recipe exactly. I did mine in a Vita-mix so was even able to cook the soup in the machine after sauteeing the veggies. Didn't freeze too well but I think that if it had gone back in the blender for a few minutes the texture would have been fine.
     
  2. This soup is awesome. I had a bottle of cooking sherry but decided not to add since I'm on a detox diet and it was still wonderful!
     
  3. In fairness to the chef, I had to do a bunch of substituting due to availability and ability to afford ingredients. I had to use button mushrooms (they were on sale), Merlot instead of sherry, and I used beef broth instead of vegetable stock because i thought it would give it a deeper flavor. It was OK. Since I can't afford portabella mushrooms, I probably won't make this again. But my guess, with the original ingredients, it would be really delicious.
     
  4. The balance of this soup is incredible. Everybody loved it! DS asked what kind of meat was in it, & DH said it was one of the best smelling soups I've ever made. I used bullion cubes instead and felt it was a little salty, but DH & DS both thought it was perfect. Also used a nice merlot instead of the sherry as a matter of preference. Don't skip the fresh thyme. It contributes so well to the completeness of the dish. I buzzed mine with the stick mixer and left just a few chunks of mushroom. All that flavor and low-fat, too! Ultimately satisfying and a new standard in mushroom soup.
     
  5. This was just an excellent soup I served to vegetarian friends. I made it the day before with the intention of reheating it. The day was very warm, I tasted the soup cold and loved it. I served it cold and it was a hit with everyone. Great recipe Julesong.
     
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Tweaks

  1. In fairness to the chef, I had to do a bunch of substituting due to availability and ability to afford ingredients. I had to use button mushrooms (they were on sale), Merlot instead of sherry, and I used beef broth instead of vegetable stock because i thought it would give it a deeper flavor. It was OK. Since I can't afford portabella mushrooms, I probably won't make this again. But my guess, with the original ingredients, it would be really delicious.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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