Portobella Mushroom Soup
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 5 | each |
leeks
chopped |
*
|
| 1 | each |
onions
chopped |
|
| 10 | ounces |
mushrooms, portabello
|
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | cups |
chicken broth
|
|
| 2 | cups |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 5 | each |
leeks
chopped |
*
|
| 1 | each |
onions
chopped |
|
| 289 | ml/g |
mushrooms, portabello
|
|
| 59 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 473 | ml |
light cream (half&half)
|
|
Directions
Melt butter in heavy large Dutch oven over medium heat.
Add leeks and onion; saut? until tender, 10 minutes.
Add mushrooms and sauté 5 minutes.
Reduce heat to low.
Add rest of ingredients and simmer.
