Creamy Portobello Soup

Name: Creamy Portobello Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps all-purpose flour; 237 milliliters half-and-half; 227 grams ham steak, diced; 4 servings Kosher salt and freshly ground pepper; 4 leeks (white and light green parts only), thinly sliced; 473 milliliters low-sodium chicken broth; 3 Tbsps dry sherry or madeira wine (optional); 2 5-inch portobello mushroom caps, stemmed and chopped; 4 Tbsps unsalted butter

Creamy Portobello Soup might be just the main course you are searching for. One serving contains 360 calories, 18g of protein, and 22g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of chicken broth, kosher salt and pepper, ham steak, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned.

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Butter

Equipment you will use

Pot

Add the ham and cook until slightly browned, about 3 minutes.

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Ham

Remove the ham with a slotted spoon to a plate.

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Ham

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Slotted Spoon

Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.

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Salt And Pepper

Butter

Leek

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.

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Butter

Pepper

Leek

Salt

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Pot

Add the mushrooms and cook 3 minutes.

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Mushrooms

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.

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Sherry

All Purpose Flour

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.

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Mushrooms

Broth

Water

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.

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Salt And Pepper

Sherry

Leek

Soup