Portobello Mushroom Onion Soup Recipes

20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mushroom recipe in 30 minutes or less!

CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP

Steps:

• Melt 1 tablespoons butter in heavy large pot over high heat. Add onions and thyme; saute until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
• Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; saute until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper.
• Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.

PORTABELLA MUSHROOM SOUP

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.

CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP WITH GOAT CHEESE CROUTONS

Steps:

• Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
• Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
• Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.

SHERRIED CREAM OF PORTOBELLO MUSHROOM SOUP

Steps:

• Quarter and thinly slice mushrooms and chop onion. In a heavy saucepan cook mushrooms and onion in butter over moderate heat, stirring occasionally, until softened and any liquid mushrooms give off is evaporated. Add water and cream and simmer 15 minutes. In a blender purée half of mixture (use caution when blending hot liquids) and stir purée, Sherry, and salt and pepper to taste into mixture remaining in pan. Heat soup until hot and stir in chives.

PORTOBELLO MUSHROOM SOUP (SLOW COOKER)

Steps:

• Heat olive oil in a large skillet over medium-high heat; add mushrooms, onion and garlic. Saute 3 to 5 minutes or till vegetables are tender.
• Transfer vegetable mixture to a 6-quart slow cooker and add broth and next 6 ingredients (sherry through white pepper).
• Cover and cook on LOW for 4 hours.
• Whisk together evaporated milk and flour; stir into soup.
• Cover and cook on LOW for 30 more minutes.