Creamy Portabella Mushroom Soup with Herby Croutons
Creamy Portabella Mushroom Soup with Herby Croutons! We don’t know about you guys but soup is a staple part of our meal on thanksgiving so we wanted to be sure to share a festive soup recipe with the holidays right around the corner! While us Italians in our house have a long standing tradition of a soup we will soon be sharing others may prefer something a little more classic to the thanksgiving holiday! So here you have it! This dish is perfect for a holiday appetizer or thanksgiving starter! You may want to make extra though because this dish will surely have everyone coming back for seconds!
Ok, so this soup is definitely great for the holidays. However, you definitely will want to be eating this soup all winter long! it’s cozy, it’s comforting, and it is SO delicious! With the weather getting chilly and snow season right around the corner, this is definitely a soup you need to add to your menu. it is not only a decadent addition with the extra creamy texture, but it helps you get through any work week!
Ingredients:
1/4 cup butter
4 leeks chopped white parts only
1 small onion chopped
10 oz portabella mushrooms, chopped
1/4 cup flour
3-4 cups chicken broth
1/4 cup sherry
2 cups half and half
1/4 teaspoon cayenne pepper
Salt and black pepper
White pepper
Directions:
Melt butter in a stock pot. Add leeks and onion. Sauté about 10 minutes till softened. Add mushrooms and sauté another 5 minutes. Add flour and stir till thickened. Stir in 3 cups stock and sherry.
Bring to boil and reduce heat and simmer for 10 minutes. Stir in half and half and cayenne and salt, black pepper and white pepper. Stir over medium heat till thickened.
Serve topped with mushrooms and thyme and toasted bread.
