Portobello Mushroom Soup
Creamy portobello mushroom soup with rich flavors of garlic, sherry, and heavy cream, perfect for mushroom lovers or a comforting starter on chilly days.
Ingredients
Instructions
- Saute diced portobello mushroom caps, finely diced onion, and smashed garlic in olive oil until fragrant and mushrooms are tender.
- Add 2 tablespoons of flour to the mixture and stir until flour is dissolved and mixture thickens slightly.
- Pour in chicken broth and heavy cream, stirring to combine.
- Simmer the soup for 5 to 10 minutes until it is heated through and starts to bubble.
- Add about 1 ounce of sherry to the soup and stir well.
- Serve immediately while hot.
Tips & Substitutions
For an extra depth of flavor, consider adding fresh herbs like thyme or rosemary while sautéing the mushrooms. If you're looking for a lighter version, substitute half of the heavy cream with whole milk or a plant-based cream. You can also use vegetable broth instead of chicken broth for a vegetarian option.
Serving Suggestions
Serve the Portobello Mushroom Soup with crusty bread for dipping or alongside a fresh salad. It pairs beautifully with Cheesy Potatoes With Ham for a comforting meal. For a garnish, consider adding a drizzle of olive oil or a sprinkle of fresh herbs just before serving.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally until heated through. Avoid boiling as this can affect the texture of the cream. You can freeze the soup, but cream may separate upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Portobello Mushroom Soup contains roughly 867 calories, with 14g protein, 59g carbohydrates, and 65g fat. It is an excellent source of vitamin A (47% of the Daily Value), protein (27% of the Daily Value), and iron (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 773mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can make this soup a day in advance. Just let it cool completely before transferring it to an airtight container. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Is there a vegan alternative for this recipe?
Absolutely! To make this soup vegan, replace heavy cream with coconut milk or a cashew cream. Use vegetable broth instead of chicken broth and omit the sherry or use a vegan-friendly wine.
Can I use other types of mushrooms?
Yes, you can substitute portobello mushrooms with other varieties like cremini or shiitake. Each will bring a unique flavor profile to the soup, so feel free to experiment with a mix for added depth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).