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Purée of Portabello Mushroom Soup

A creamy soup made from portobello mushrooms, onions, celery, leeks, and parmesan cheese.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Purée of Portabello Mushroom Soup

Time15 minutes

Ingredients

Directions

Make the soup base

  1. In a large saucepan over medium heat, melt together the olive oil and butter, then add the onion, celery, and leeks, and sauté until translucent, about 5 minutes.

  2. Add the cleaned and trimmed sliced portobello mushrooms, garlic, and thyme and cook an additional 5 minutes, stirring often.

  3. Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.

Simmer and blend

  1. Add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.

  2. Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.

  3. Return soup to saucepan and make sure it’s all heated through.

Serve

  1. Garnish servings with Parmesan cheese, and enjoy.

Nutrition, whole recipe (rough)

435Calories
14 gProtein
33 gFat
19 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Parmesan Cheese1 oz (28g)110
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Mushroom1/2 cup sliced (35g)15
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Leek + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together360 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Celery + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Celery + leektop 4% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Portobello mushrooms
Provide the main earthy flavor and body once pureed into the soup.
Sherry
Adds aromatic depth as it cooks down, sharpening the savory flavor of the soup.
Onions
Form a sweet, savory base as they soften and turn translucent in the oil.
Vegetable stock
Supplies the liquid that makes the soup and carries flavor through simmering.
Leeks
Add mild onion-like sweetness to the aromatic base.

The step that matters

Puree until smooth and creamy. Blending in batches with a well-covered blender keeps hot liquid from escaping or pressurizing, and running it until fully smooth breaks the mushroom and vegetable solids into a silky texture rather than a grainy one.

Swap the celery

How well each one fits the dish's main ingredients (olive, butter, onion, leek, mushroom, garlic, thyme):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Capersfits better
  4. Celerythe original

Fit is the average pairing score against olive, butter, onion, leek, mushroom, garlic, thyme. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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