cream of portabella soup
This is a hearty soup and is perfect as lunch with a good hunk of crusty bread. And maybe a glass of wine... :-) Sometimes I add a bit of sherry to the soup.
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prep time
10 Min
cook time
25 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 6 tablespoons unsalted butter
- 2 pounds portabella mushrooms, sliced
- 2 medium onions, chopped
- 2 1/2 cups milk
- 8 slices white bread
- 4 tablespoons fresh parsley, minced (divided use)
- 1 1/4 cups heavy cream
- salt & pepper, to taste
How To Make cream of portabella soup
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Step 1In a heavy-bottomed dutch oven, melt the butter. Add the mushrooms and onions and saute over medium-low heat until soft and lightly golden, about 10 minutes.
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Step 2Add the milk to the pan. Tear the bread slices into pieces and add to the mix. Let sit for 15 minutes.
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Step 3Pour the mixture into your blender container and puree until smooth. Return to the pan and add JUST 2 tablespoons of the parsley. Add the cream. Season to taste with salt and pepper. Reheat.
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Step 4Ladle soup into soup bowls and sprinkle remaining parsley over the servings.
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