Portobello Mushroom Bisque
|Unsalted butter||4 Tablespoon|
|Leeks||2 , halved lengthwise and thinly sliced (White And Green Parts Only)|
|Yellow onion||12 Ounce, chopped (1 Large Sized)|
|Portobello mushrooms||1 Pound (3 Large Sized Ones)|
|All purpose flour||3 Tablespoon|
|Chicken stock/Canned low sodium chicken broth||6 Cup (96 tbs)|
|Ground pepper||1⁄2 Teaspoon|
|Heavy whipping cream||1 Cup (16 tbs)|
In a 6- to 8-quart saucepan, melt the butter over medium heat.
Swirl to coat the bottom of the pan, and saute the leeks and onion stirring constantly, until slightly softened and well coated with butter, about 2 minutes.
Lower the heat, cover the pan, and cook for 30 minutes, stirring occasionally.
Add the mushrooms, stir to combine, cover, and cook 10 minutes longer.
Raise the heat to medium, stir in the flour, and cook 3 minutes.
Add the thyme, bay leaf, stock, salt, sugar, and pepper.
Simmer, partially covered, for 10 minutes.
Cool the soup slightly, discard the bay leaf, and then puree the soup in batches in a blender or food processor fitted with the metal blade.
Return the pureed soup to the saucepan and add the cream.
Cook over low heat until heated through, but do not let the soup boil.
Taste and adjust the seasonings.
Ladle the soup into a warmed soup tureen or individual bowls, garnish with the parsley.