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Portobella Mushroom Soup Recipe

Serves 4 to 6


  • 1/4 cup 1/2 stick) unsalted butter
  • 5 leeks white and pale green parts only, chopped (about 3 cups)
  • 1 onion, chopped
  • 10 ounces portobella mushrooms, chopped (about 4 generous cups)
  • 1/4 cup all-purpose flour
  • 3 cups chicken stock or canned low-salt broth
  • 4 tbsp dry sherry
  • 2 cups half and half
  • 1/4 tsp cayenne pepper
  • Ground white pepper


1. Melt butter in heavy large Dutch oven over medium heat.
2. Add leeks and onion; saute‚ until tender, 10 minutes.
3. Add mushrooms and saute‚ 5 minutes.
4. Reduce heat to low.
5. Add flour; cook until mixture is thick, stirring occasionally about 3 minutes.
6. Gradually stir in stock and 2 tablespoons Sherry.
7. Bring soup to boil, stirring.
8. Reduce heat and simmer until thickened; about 10 minutes.
9. Stir in half and half.
10. Simmer until slightly thickened; about 10 minutes.
11. Stir in cayenne pepper.
12. Season with white pepper and salt.
13. Can be prepared 4 hours ahead. Cover and refrigerate.
14. Stir remaining 2 tablespoons sherry into soup.
15. Bring to simmer and serve.


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Main Ingredient:Mushroom
Course:First Course

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