PORTABELLA SOUP RECIPES

Steps:

• Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
• Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
• 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.
• Simmer, partially covered, for about 10 minutes.
• Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
• Return the pureed soup to the pan and add the cream.
• Cook over low heat until just heated through, but do not boil.
• Adjust seasonings if necessary, and serve garnished with parsley.

Steps:

• Melt butter in heavy large pot over medium heat. Add leeks and onion; saute' until tender, about 10 minutes.
• Add mushrooms and saute' 5 minutes.
• Reduce heat to low. Add flour; cook until mixture is thick, stirring occasionally, about 3 minutes.
• Gradually stir in stock and half of sherry. Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about 10 minutes.
• Stir in half-and-half. Simmer umtil slightly thickened, about 10 minutes.
• Stir in cayenne pepper. Season to taste with white pepper and salt. Stir remaining sherry into soup. Bring to simmer and serve.