Portabella Mushroom Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 4 tablespoons unsalted butter
• 2 leeks, and light green parts only, halved lengthwise and thinly sliced
• 1 large onion, chopped
• 3 large portabella mushrooms, dark gills scraped out, mushrooms chopped
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons dried thyme leaves
• 1 bay leaf
• 6 cups low sodium chicken broth
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1 cup heavy cream
• 1/4 cup chopped fresh parsley

Recipe

• 1 saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
• 2 lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
• 3 raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
• 4 simmer, partially covered, for about 10 minutes.
• 5 cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
• 6 return the pureed soup to the pan and add the cream.
• 7 cook over low heat until just heated through, but do not boil.
• 8 adjust seasonings if necessary, and serve garnished with parsley.