Creamy Portobello Soup Recipe

Level: Easy

• Yield: Serves 4
• Nutritional Information Per Serving: Calories 368, Total Fat 21g, Saturated Fat 12g, Cholesterol 90mg, Sodium 1072mg, Carbohydrates 23g, Dietary Fiber 3g, Protein 19g
• Total Time: 40 minutes
• Preparation: 15 minutes
• Cooking: 25 minutes

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 black pepper
• 2 large portobello mushroom caps (about 5 inches), stems removed 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

1. In a medium pot over medium-high heat, melt 2 tablespoons of butter until it begins to brown lightly. Add the diced ham and cook until it turns lightly golden, about 3 minutes. Remove the ham with a slotted spoon and set aside on a plate. Add 1/2 tablespoon butter, 1 cup of the sliced leeks, and season with salt and pepper; cook 4 minutes, then transfer to the plate with the ham.
2. Add the remaining 1 1/2 tablespoons of butter to the same pot along with the remaining leeks, 1/2 teaspoon salt, and pepper to taste. Saut until the leeks soften, about 3 minutes. Add the chopped mushrooms and cook another 3 minutes. Sprinkle the flour over the vegetables and stir continuously for 2 minutes. If using, pour in 2 tablespoons sherry, scraping the bottom of the pot to lift browned bits; cook until the liquid evaporates. Add the chicken broth and 2 cups water. Cover, bring to a boil, then reduce heat and simmer uncovered until mushrooms are tender, about 810 minutes.
3. Working in batches, blend the soup until smooth, allowing steam to escape by cracking the blender lid slightly and covering with a kitchen towel to prevent splatter. Return the pureed soup to the pot and whisk in the half-and-half. Bring just to a boil, stir in three-quarters of the reserved ham-and-leek mixture, and add the remaining 1 tablespoon sherry if desired. Season with salt and pepper to taste and serve topped with the remaining ham and leeks.

Note: When blending hot liquids, let the soup cool about five minutes before blending and fill the blender only halfway. Leave one corner of the lid slightly open and cover with a kitchen towel to catch any splashes.

Recipe courtesy of Recipe Iseasy Magazine