Creamy Portabella Mushroom Soup
Creamy Portabella Mushroom Soup. November 1st officially means holiday season, both thanksgiving and Christmas. We’re getting our holiday dishes started early with this creamy, festive mushroom soup. It’s cozy, it’s delicious, and it’s a perfect thanksgiving starter. Topped with extra mushrooms and herby croutons. It’s the kind of soup that could turn just about anyone into a mushroom lover…trust me guys, it is just that good !!
November marks the start of the holiday season, and in my opinion it is literally never too early to start decorating, celebrating, and enjoying decadent holiday foods. So, we are kicking off the month of November with one of our classic and all time favorite mushroom soups.
It’s a creamy portabella mushroom and leek soup that’s topped with buttery mushrooms and herby croutons. And let me tell you, this soup is so good that even the mushrooms haters are going to love it. My dad is not a fan of mushrooms, but he absolutely loves this soup…I swear it’s just that good.
The creamy, rich flavor makes it perfectly decadent and fancy for the holidays. The second I smelled this soup cooking, it reminded me of all my favorite thanksgiving smells. I am so excited that my favorite holiday is only 3 weeks aways !!
Also keep an eye out for our thanksgiving menu and table scape this month !! We will be posting it very soon, so stay tuned because we are super excited about it !!
Ingredients
1/4 cup butter
4 leeks; chopped white parts only
1 small onion; chopped
10 ounces portabella mushrooms; chopped
1/4 cup flour
3 cups chicken broth
1/4 cup sherry
2 cups half and half
1/4 teaspoon cayenne pepper
salt and black pepper
white pepper
additional sliced mushrooms, thyme, and croutons for serving
Directions:
Melt the butter in a large stock pot. Add the leeks and onion. Sauté for about 10 minutes until softened. Add the mushrooms and sauté for another 5 minutes. Add the flour and stir until thickened. Stir in the stock and sherry.
Bring to a boil and reduce heat. Simmer for 10 minutes. Stir in the half and half, cayenne, salt, black pepper, and white pepper. Stir over medium heat until thickened.
Serve topped with sliced mushrooms, thyme, and toasted croutons.
