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Cream of Portobello Mushroom Soup

Cream of Portobello Mushroom Soup

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I cooked this soup for my friend who only eats vegetables and seafood. We had this soup with some grilled scallops and shrimps aglio olio.

See Also: Potato and Leek Soup Recipe

I’ve always like portobello mushrooms for their deep, earthy flavours and “meaty” texture. The deep flavours of the portobello mushrooms goes well with the subtle aroma of the white wine. The mushroom bits and cream give the soup a velvety and nice texture. The soup is creamy and slightly chunky so it is filling on its own. We serve it with some basil macadamia pesto on toast.

Cream of Portobello Mushroom Soup

81 comments on “Cream of Portobello Mushroom Soup”

  1. I have always been a big fan of mushroom soup! Have taken to making them with white and brown button mushrooms. I will have to give it a try with portobello mushrooms! One thing about mushroom soup is that it gets very creamy even without using cream. That is how I got away with none on hand the first time I made it and have never included in it my mushroom soup again.

    As for the bowl, I totally love this series that I had to obsessively collect almost the entire series minus the cups. I particularly adore the ice cream bowls!! I think we both shop at Daiso a lot ;)

    Great photos!!

    • I love the sound of your button mushrooms soup without cream. It’s definitely more healthy and I agree that it can be really chunky on its own.

      The cream in my version gives the soup a better colour in addition to a creamier texture, else the whole soup will look pretty dark as portebello mushrooms are black ;)

      I think we both need to check in to “Daiso Anonymous”. But fortunately, this is a happy addiction :D

  2. This looks beautiful! Reminds me of the ones I had at Marche. I love it thick and creamy. Thanks for the recipe!

  3. This is absolutely yummy with some garlic bread. I’m a fan of mushroom, all sorts of fresh mushrooms.

  4. This is definitely awesome. My fav is mushroom soup and I love it homemade. Have been wanting to try to make one my own and your recipe is just the right one for me. I understood it. :P Now I’m drooling….

    • Me too, have been trying to understand western soup recipes for some time. It’s so different from the Chinese way of boiling soups. U trying the recipe? Let me know your feedback if you try it, hehe

    • It’s really nice! I cook it for my lunch today and when I was heating it in the microwave, the smell that waft through attracted my colleague and he asked me on the recipe, I’m gonna print your recipe and give it to him to try. This weekend, I will have my guinea pig (boyfriend) to try out this soup too! :lol:

    • glad u like it! and how sweet of u to pass the recipe to your colleague, much thanks! :) U’re so nice that u try out the recipe yourself first before cooking for your bf, my poor guinea pig at home got to eat a lot of my failed experimental cookings haha

  5. oh wow, that looks so good!

  6. yum yum yum….(mushroom addict)

  7. Creamy earthy yummy…

  8. Oh I love the looks of this!

  9. Mushroom season!!!!!!!!! Your portobello soup is very rich, very good for the cold weather here in Switzerland! 10 degree C or less! I have a gastric flu these 2 days due to a sudden drop of temperature after returning from HK.

    • Oh dear, I hope you are feeling better now. Do rest more and drink lots of water & vitamin C. Climate change can really mess up one’s immune system.

  10. A classic in my kitchen love it – I’m melting like cheese just seeing :)

    Cheers!

    Gera

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