Soup Extraordinaire - Portabella Bisque

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 tablespoons butter
• 2 leeks, and light green parts only. (halved length-wise and thinly sliced)
• 1 large yellow onion
• 3 large portabello mushrooms (about 1 lb.)
• 3 tablespoons flour
• 1 1/2 tablespoons fresh thyme leaves
• 1 bay leaf
• 6 cups chicken stock or 6 cups low sodium chicken broth
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/2 teaspoon fresh ground black pepper
• 1 cup heavy cream
• 1/4 cup minced fresh parsley

Recipe

• 1 melt the butter in a 6 quart pan.
• 2 add the leeks and onion and saute over medium heat until slightly softened, about 3 minutes.
• 3 lower the heat, cover the pan, and cook for 30 minutes, stirring occcasionally. add the mushrooms, stir to combine, cover and cook 10 minutes longer.
• 4 raise the heat to medium, stir in the flour, and cook 3 minutes, stirring occasionally.
• 5 add the thyme, bay leaf, stock, salt and pepper.
• 6 simmer, partially covered for about 10 minutes.
• 7 cool the soup lightly, then discard the bay leaf and puree the soup with an immersion blender.
• 8 return the puree soup to the saucepan and add the cream.
• 9 cook over low heat until heated through but do not let the soup boil. taste and adjust the seasonsings.
• 10 ladle into warm bowls and garnish with parsley and serve immediately.