Mushroom soup is kinda like cole slaw for me....I love 'em all. Every recipe. We were having a few people over for Christmas dinner and since we didn't get in until Friday night and they were coming over at Sunday noon, I felt my holiday dinner was a bit slim on the offerings, so I decided I would throw a soup together as an extra offering. And BOY! did this one turn out pretty darn good. Another recipe from my old restaurant in Minnesota. I think it was the feta and thyme that sent it over the top.
Very good, very simple, very delicious. If mushroom soup is something that appeals to you, you need to try this recipe. P.S. Fresh thyme is a must.
PORTABELLA MUSHROOM SOUP (makes about 8 small servings/4 large)
1/2 cup feta cheese
1 Tbsp snipped fresh thyme
2 (6 oz) containers Portabella mushrooms (4 large mushrooms)
2 Tbsp olive oil
2 medium shallots, chopped
1 large leek, white and light green parts, chopped
1/2 cup dry white wine
1/4 cup flour
3 cups chicken broth
1/2 cup whipping cream
1/2 tsp salt
1/4 tsp coarsely ground black pepper
hot sauce and cajun seasoning, to taste
Combine cheese and thyme and set aside.
Finely chop 3 of the mushrooms (9 oz). Chop remaining mushroom into bigger pieces. In large pot, heat olive oil. Saute shallots and leeks over medium heat until softened (about 5 minutes), stirring often. Stir finely chopped mushrooms into shallots and leeks; saute until tender (about 10 minutes). Reduce heat. Stir in wine. Simmer 5 minutes. Stir in flour until smooth. Slowly pour in chicken broth; stir in larger mushroom pieces. Bring to a boil. Stir constantly; boil 1 minute. Stir in cream, S&P; heat through.
Garnish with cheese/thmye mixture.