after a little searching, i found a recipe on epicurious and tried it for our annual soup night with friends this past saturday. soup night, of course, being a dinner party where our friends each bring a soup and a side and we end up with 6-10 soups to try! this year we had butternut squash soup with brown butter, cabbage and kielbasa sausage soup, cauliflower soup with salmon and star toasts, chocolate chili, coconut milk carrot and cilantro soup, creamy cauliflower soup with homemade croutons, cucumber soup, and portabella mushroom soup. sides included french baguette, homemade sourdough bread, rosemary rolls, shiva's famous guacamole (made by his wife jenny), and apple-parmesan-cashew cookies. desserts included homemade brownies with an andes mint topping, champagne cupcakes (the frosting was to die for), and a gorgeous (gorgeous!) hazelnut cake. but, unless you wanted to hear more about the dinner party... i digress.
this thick, buttery, and earthy portabella mushroom soup is amazing. i'd go as far as to say that it was my favorite soup recipe from soup night 2013 (for once i am excited about leftovers). in the distant past i used canned mushroom soup to flavor casseroles, never eating mushroom soup on its own. well, let's just say that those days are over. definitely over.
Yield: 12 servings
Nutrition: 430 calories, 18 carbs per serving
10 tbsp unsalted butter
8 oz leeks (white and green), thinly sliced
8 oz yellow onion, diced
20 oz baby bella mushrooms, chopped
5 oz flour
5 1/2 cups chicken stock
2 oz dry sherry
4 cups heavy cream
1/4 tsp cayenne pepper
1/4 oz kosher salt
Melt 2 tbsp of the butter in a large skillet over medium heat. Add leeks and onions, and saute until tender. Melt 3 tbsp of the butter in a separate large skillet over medium heat. Allowing plenty of room for the mushrooms to cook, saute them until dark brown. In a large stock pot, melt remaining 5 tbsp of butter over medium heat. Add flour and cook for five minutes, creating a roux while whisking constantly. Slowly add in the chicken stock and whisk until incorporated. Simmer for 30 minutes on low. After 30 minutes have passed, add cream, cayenne pepper, and salt to the mushroom and leek mixture in the large skillet. Stir in the sherry and stir into the thickened chicken stock mixture. Let the soup slowly simmer for an additional 15 minutes and serve.
Slightly adapted from Epicurious