Portabella Soup

Indulge in the earthy, velvety goodness of Portabella Soup, a comforting classic perfect for any season. This rich and creamy soup highlights the robust flavor of tender Portabella mushrooms, sautéed with sweet yellow onion, fragrant garlic, and fresh thyme to create a deeply aromatic base. Thickened with a touch of flour and enriched with heavy cream, every spoonful is a luxurious treat. A splash of chicken or vegetable broth ties it all together, while an optional partial blend ensures the perfect balance of smoothness and texture. Finished with a sprinkle of fresh parsley, this easy-to-make soup is ready in just 50 minutes and perfect as a cozy appetizer or a hearty main course. Ideal for mushroom lovers, this recipe is a must-try for quick comfort food with gourmet flair.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 tablespoons Butter
• 1 tablespoon Olive oil
• 16 ounces Portabella mushrooms
• 1 large Yellow onion
• 3 cloves Garlic cloves
• 1 teaspoon Fresh thyme leaves
• 2 tablespoons All-purpose flour
• 4 cups Chicken or vegetable broth
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Clean the Portabella mushrooms by gently wiping away any dirt with a damp paper towel. Slice the mushrooms into thin pieces and set aside.

Step 2

Peel and finely dice the onion. Mince the garlic cloves.

Step 3

In a large pot, heat the butter and olive oil over medium heat until melted and shimmering.

Step 4

Add the diced onion to the pot and sauté for 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent.

Step 5

Stir in the minced garlic and thyme leaves and cook for an additional minute until fragrant.

Step 6

Add the sliced Portabella mushrooms to the pot and cook for 8-10 minutes until they release their juices and begin to brown. Stir frequently to ensure even cooking.

Step 7

Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 2 minutes, letting the flour absorb the liquid.

Step 8

Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 9

Simmer the soup for 15-20 minutes to allow the flavors to develop, stirring occasionally.

Step 10

Use an immersion blender to puree the soup directly in the pot to your desired consistency. For a chunkier texture, blend only part of the soup while leaving some mushroom pieces intact.

Step 11

Stir in the heavy cream and season with salt and black pepper to taste. Allow the soup to heat through for another 2-3 minutes, but do not let it boil.

Step 12

Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm. Enjoy!

Nutrition Facts

Serving size	(1898.8g)

Amount per serving	% Daily Value*
Calories	1532.4

Total Fat 132.5g	0%
Saturated Fat 70.1g	0%
Polyunsaturated Fat 2.4g
Cholesterol 338.7mg	0%
Sodium 6152.9mg	0%
Total Carbohydrate 51.9g	0%
Dietary Fiber 9.8g	0%
Total Sugars 17.9g
Protein 20.1g	0%

Vitamin D 38.5IU	0%
Calcium 128.8mg	0%
Iron 3.8mg	0%
Potassium 2171.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.5%

Protein: 5.4%

Carbs: 14.0%