Cream of Portobello Mushroom and Leek Soup.

My sister-in-law gave me this recipe and we just love it.  I originally planned to insert a picture of the soup.  But honestly, I think that would deter you from trying it.  How does one take an appetizing picture of brown, splotchy soup anyway?  I have no clue.

Plan B:  cue the leeks.

Cream of Portobello Mushroom and Leek Soup (my mods are in italics)

• 2.5 tbsp butter (I use olive oil)
• 4 portobello mushrooms stems removed and cleaned and chopped (I like to remove the gills)
• 2 leeks while and light part only, cleaned well to remove sand and grit
• 1 cup chopped sweet onion
• 3 cups vegetable stock (chicken broth works well too)
• 1/2 tsp salt
• Fresh ground pepper to taste
• 1.5 cups of half and half (a cup of milk + some cream worked well, too)
• 1/4 cup dry sherry or white wine (I usually skip this)
• Chopped chives for topping (optional)

Melt the butter/oil in a soup pot over med heat.  Add the mushrooms, leeks, and onion and sauté until tender, 5-6 minutes.  Add the stock, salt and pepper and simmer, covered, until the vegetables are soft, 10-15 minutes.

Transfer to blender in batches.  My SIL uses an an immersion blender--I use my pro Blendtec blender.  If you don't have a pro blender and plan to blend it, do it in small batches.  Return to pot and add half and half and sherry and mix well.  Simmer, uncovered, until the flavors are blended, about 10 minutes.  Ladle into bowls and sprinkle with chives, if using.

Serves 4-6.

This week I'm going to try a mushroom blend to see how using non-Portobellos affect the flavor.  Oh, and last time I added a few pieces of bacon when cooking the veggies.  Yum!

Sandra