Soup

Portobello and Leek soup is for Soup.

Portobello and Leek soup takes 20 minutes to prepare.

Portobello and Leek soup takes 60 minutes to cook.

Portobello and Leek soup makes 5 servings.

The ingredients for Portobello and Leek soup are:

3 cartons (approx. 6 cups) sliced baby bello mushrooms
1 leek
2 cloves garlic
3 tbs butter
2 cups chicken stock
1.5 tsp ground sage
salt & pepper

Here is how you make Portobello and Leek soup:

Heat a large sauce pan over med-high heat. Add butter. Finely slice the white portions of the leek, discard green top. Finely chop (or press using a garlic press) the garlic.Add leek & garlic to pan once the butter is melted and the pan is hot. Add salt and pepper and sage, sautee briefly. Add mushrooms. Sautee until the mushrooms have given up most of their liquid. Remove from heat.In SMALL BATCHES liquify mushroom/leek mixture with some of the liquid from the pan and some chicken stock. The result will be fairly thin, this is ok. Simmer over low heat until you reach the consistency you prefer in soup. Finish with cream & serve. Serving Size:?Makes 5 1.5 cup servings.

The nutritional information for Portobello and Leek soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 96.9

• Total Fat: 7.5 g
• Cholesterol: 20.7 mg
• Sodium: 392.1 mg
• Total Carbs: 6.2 g
• Dietary Fiber: 1.4 g
• Protein: 3.5 g