Portabella Mushroom Soup

This recipe is based on a Napa Rose recipe that was taught at the Napa Rose Cooking School.


  1. This recipe requires demi-glace. Don’t use stock as you will be disappointed.
  2. I used Wilson Creek Angelica Cream Sherry and found the sweetness complimented the earthiness of the mushrooms.

Servings: 2


  • 2 tablespoons butter, divided
  • 1 large portabella mushroom, sliced and cut into cubes, divided into 1/4 and 3/4.
  • 8 ounces white button mushrooms, sliced
  • 1/4 cup sherry
  • 4 ounces veal demi-glace
  • 1 pint heavy cream
  • 4 sprigs fresh thyme leaves
  • 2 bay leaves


  1. Melt butter in a large saute pan over medium heat until foam subsides. Saute 3/4 of the portabella mushrooms  and all of the white button mushrooms until they are browned and dry (about 5 minutes). Add sherry and reduce to half. Stir in demi-glace, cream and thyme.
  2. Simmer for 25 minutes. Strain into a small saucepan, season to taste and keep warm. Alternatively, the soup can be cooled, refrigerated and reheated when needed.
  3. When ready to serve, melt butter in a large saute pan over medium heat until foam subsides. Saute remaining 1/4 of the portabella mushroom until tender.
  4. Put half of the portabella mushroom in each soup bowl. Add hot soup.

3 responses to “Portabella Mushroom Soup

  1. I love mushroom soup. This recipe sounds really comforting and flavourful. It also look easy to prepare.
    Thanks for sharing 🙂


  2. Barry — Just wanted to say that it was so uch fun getting to meet you at Il Fornaio today! Thanks for great conversation and an additional dose of inspiration! I’ll be trying this recipe for Portabella Mushroom Soup for sure!
    Best wishes — Kris


  3. Yikes! Much*….It was so MUCH fun! =D


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