Creamy Portobello Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 368
- Total Fat
- 21 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 90 milligrams
- Sodium
- 1072 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 3 grams
- Protein
- 19 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
4 tablespoons unsalted butter
1 8-ounce ham steak, diced
4 leeks (white and light green parts only), thinly sliced
Kosher salt and freshly ground pepper
2 5-inch portobello mushroom caps, stemmed and chopped
3 tablespoons all-purpose flour
3 tablespoons dry sherry or madeira wine (optional)
2 cups low-sodium chicken broth
1 cup half-and-half
Crusty bread, for serving (optional)
Directions
- Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned. Add the ham and cook until slightly browned, about 3 minutes. Remove the ham with a slotted spoon to a plate. Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.
- Add the remaining 1 1/2 tablespoons butter, leeks, 1/2 teaspoon salt, and pepper to taste to the pot; cook until wilted, about 3 minutes. Add the mushrooms and cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated. Add the broth and 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.
- Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape. Return to the pot, whisk in the half-and-half and bring just to a boil. Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste. Serve topped with the remaining ham and leeks.