Free Recipe Portobello Soup
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Portobello Soup Recipe
1 tb Olive oil
2 tb Minced shallots
1 Clove garlic; minced
1 Leek; washed, use white part
-only, thinly sliced
2 md Carrots; peeled and chopped
2 Stalks celery; washed and
-trimmed, chopped
3/4 lb Portobello mushrooms; diced
1 tb Tamari or soy sauce; see
-cook s note
4 c Chicken or vegetable broth
Salt and pepper to taste
2 tb Chopped fresh tarragon
Portobello Soup Preparation
Notes: From Orange County Register. Cook”s note: Tamari is a sauce made from soybeans. It is thicker than soy sauce. It”s sold in health-food stores, Asian markets and some supermarkets. 1. Heat olive oil in a large saucepan or Dutch oven on medium-high heat. Add shallots and garlic; cook until softened, about 2 minutes, stirring frequently. 2. Add leek, carrots, celery and portobellos. Cook, stirring frequently, until vegetables start to soften, about 5 minutes. 3. Add tamari or soy sauce and broth. Bring to boil on high heat. Cover and reduce heat to low. Simmer 15 minutes. Season to taste with salt and pepper. Presentation: Ladle into 4 soup bowls. Garnish with tarragon. Serve. Yield: 4 servings Nutritional information (per serving): 119 calories, 4.9 grams fat, 0.9 gram saturated fat, 1 milligram cholesterol, 1,075 milligrams sodium, 37 percent calories from fat Source: adapted from Cooking With Nora by Nora Pouillon (Park Lane Press, 1996, $35) by ncanty@juno.com (Nadia I Canty) on Mar 28, 1998
Cooking Temperature:
Recipe Serves: 1
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