Appetizers / Soups / Salads

Portabella Mushroom Soup is for Breakfast.

Portabella Mushroom Soup takes several minutes to prepare.

Portabella Mushroom Soup takes several minutes to cook.

Portabella Mushroom Soup makes 6 servings.

The ingredients for Portabella Mushroom Soup are:

- 1 stick unsalted butter
- 5 leeks, white and pale green parts only, chopped and thoroughly washed (several waters)
- 1 medium onion, finely chopped
- 1/4 cup all-purpose flour
- 3 cups homemade chicken broth - just chicken thighs and water, no salt or vegetables or any seasoning. After cooking, remove chicken and skin; strain stock and refrigerate overnight. After chilling,defat.
- 10 ounces portabella mushrooms chopped (about 4 cups) I don't use stems.
- 4 Tbsp dry sherry, divided ( use a good one)
- 2 cups half and half
- 1/4 tsp cayenne pepper or tobasco sauce (optional, but really good. Keeps it from being too heavy)
- t & pepper

1/16 tsp ground white pepper

Here is how you make Portabella Mushroom Soup:

- Saute leeks and onion in butter until tender, about 10 minutes- Add mushrooms and saute about 5 minutes. Reduce heat to low, add flour. Cook until mixture is thick, stirring occasionally, about 3 minutes.- Gradually stir in stock and 2 Tbsp sherry. Bring soup to a gentle boil, stirring regularly. Reduce heat and simmer until thickened, about 10 minutes.- Add half & half, bring to gentle boil, then reduce to simmer until slightly thickened, about 10 minutes.- Add cayenne/tobasco, salt and pepper. Stir in remaining sherry into soup and serve, Number of Servings: 6Recipe submitted by SparkPeople user IGRACEB.

The nutritional information for Portabella Mushroom Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 369.6

• Total Fat: 26.5 g
• Cholesterol: 74.8 mg
• Sodium: 465.4 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 2.3 g
• Protein: 8.4 g