Elixir of Portabella

Indulge in the rich, velvety decadence of the "Elixir of Portabella," a creamy mushroom soup that shines with earthy sophistication. Featuring hearty portabella mushrooms sautéed to perfection and infused with aromatic garlic, onion, and a splash of dry white wine, this recipe strikes the perfect balance of rustic and refined. Blended to a luxurious smoothness and enriched with a swirl of heavy cream, every spoonful offers a comforting depth of flavor. A sprinkle of fresh thyme and optional parsley garnish elevate this dish into a culinary masterpiece. Ready in just 45 minutes, this vegetarian soup is ideal for cozy weeknight dinners or as an elegant starter for entertaining. Whether you're a mushroom enthusiast or a soup lover, the Elixir of Portabella promises a soul-warming, gourmet experience.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 450 grams portabella mushrooms
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 4 cups vegetable stock
• 1 cup heavy cream
• 0.5 cup dry white wine
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Clean the portabella mushrooms with a damp paper towel or soft brush to remove any dirt, then slice them thinly.

Step 2

In a large pot, heat the butter and olive oil over medium heat until the butter melts and starts to foam.

Step 3

Add the chopped onion to the pot and sauté for 4-5 minutes, or until softened and translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 5

Add the sliced mushrooms to the pot and sauté for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown slightly.

Step 6

Pour in the white wine and deglaze the pot by scraping the bottom with a wooden spoon to release any browned bits. Let the mixture simmer for 2-3 minutes to cook off the alcohol.

Step 7

Stir in the vegetable stock, thyme leaves, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer and cover the pot. Let it cook for 15 minutes.

Step 8

Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until creamy, then return it to the pot.

Step 9

Stir in the heavy cream and cook for an additional 2 minutes, just until heated through. Taste and adjust seasoning if necessary.

Step 10

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm. Enjoy your Elixir of Portabella!

Nutrition Facts

Serving size	1934 grams (1934.0g)

Amount per serving	% Daily Value*
Calories	1845

Total Fat 139.90g	179%
Saturated Fat 73.10g	366%
Polyunsaturated Fat 4.20g
Cholesterol 333mg	111%
Sodium 4739mg	206%
Total Carbohydrate 92.70g	34%
Dietary Fiber 19.80g	71%
Total Sugars 28.90g
Protein 28.70g	57%

Vitamin D 32IU	158%
Calcium 224mg	17%
Iron 8mg	43%
Potassium 3695mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.2%

Protein: 6.6%

Carbs: 21.3%