Delmonico's Puree Of Portabella Mushroom Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter (optional)
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced leek
• 1 lb portabella mushroom, gills removed, trimmed and diced
• 1/2 teaspoon chopped garlic, to taste
• 1/4 teaspoon chopped fresh thyme leave
• 1/2 cup dry sherry
• 6 cups vegetable stock
• salt & freshly ground black pepper
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 in a large saucepan over medium heat, melt together the olive oil and butter, then add the onion, celery, and leeks, and sauté until translucent, about 5 minutes.
• 2 add the cleaned and trimmed sliced portabellos, garlic, and thyme and cook an additional 5 minutes, stirring often.
• 3 add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
• 4 add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.
• 5 puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.
• 6 return soup to saucepan and make sure it’s all heated through.
• 7 garnish servings with parmesan cheese, and enjoy!
• 8 source: la times, jan 26, 2005.