Delmonico's puree of portabello mushroom soup

Time 40 minutes
Yields Serves 6 to 8
Delmonico’s puree of portabello mushroom soup
(Los Angeles Times)

Heat the olive oil in a large saucepan over medium heat. Add the onion, celery and leek and saute about 5 minutes, until translucent. Add the mushrooms, garlic and thyme and continue to cook for about another 5 minutes, stirring often.


Add the Sherry and simmer until reduced to 1 tablespoon, about 5 to 7 minutes. Add the vegetable stock and bring to a boil. Simmer for 15 minutes. Season to taste with salt and pepper.


Spoon some of the soup into a blender. Put the top on the blender and cover the top with a kitchen towel. Hold the top down and puree until smooth. Finish with remaining soup, working in batches. Pour into bowls and garnish with Parmesan cheese.

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