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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

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81 Responses to “Cream of Portobello Mushroom Soup”

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  1. Edna — December 3, 2015 @ 11:04 pm

    Hi I would really love to try out this dish! However, the supermarket sells portobello mushrooms in packets..just wondering roughly how many packets of mushrooms are required here for 650grams?

    Reply

    • wiffy replied: — December 8th, 2015 @ 4:15 pm

      The package will indicate the weight of the mushrooms, so check out the label and buy accordingly.

      Reply

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