Name: Creamy Portobello Mushroom Soup with Lemony Arugula & Garlic Bread
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 710 ml chicken or vegetable broth; 3 cloves garlic; 3 leeks; 1 ½ lemons; 43 g Parmesan cheese; 9 caps portobello mushrooms; 3 whole grain buns or rolls; 1065 ml whole milk; all-purpose flour; black pepper; butter, unsalted; extra virgin olive oil; garlic powder; Italian seasoning; onion powder; parsley flakes; pure maple syrup; salt

Creamy Portobello Mushroom Soup with Lemony Arugula & Garlic BreadCreamy Portobello Mushroom Soup with Lemony Arugula & Garlic Bread — a 40-minute dinner recipe with 19 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

710 ml chicken or vegetable broth

3 cloves garlic

3 leeks

1 ½ lemons

43 g Parmesan cheese

9 caps portobello mushrooms

3 whole grain buns or rolls

1065 ml whole milk

all-purpose flour

black pepper

butter, unsalted

extra virgin olive oil

garlic powder

Italian seasoning

onion powder

parsley flakes

pure maple syrup

salt

Instructions

Wash and dry the fresh produce.

Trim off the root end and the dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ½-inch half-moons.

Preheat a large pot over medium-high heat.

Once the pot is hot, add butter and swirl to coat the bottom. Add the leeks and cook, stirring occasionally, until soft, about 4 minutes.

Halve mushrooms then cut crosswise into thin strips. Add to the pot with the leeks.

Add flour to the pot; cook, stirring constantly, until combined, about 1 minute.

Gradually stir milk into the pot, then add the broth, salt, and pepper. Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 10 minutes, or until mushrooms are tender.

Meanwhile, zest and juice lemons into a large bowl. Add oil, maple syrup, salt, and pepper; whisk to combine the dressing. Add arugula and toss to combine; set aside.

Preheat oven to broil on high and position rack under the broiler.

Peel and mince garlic; transfer to a medium bowl. Add butter and mash with the back of a spoon until soft.

Finely grate Parmesan. Add to the bowl with the butter along with spices; mash with the back of a spoon to combine.

Slice rolls in half and place on a large baking sheet pan, cut-side up. Spread with garlic butter and sprinkle with parsley. Place in the oven and cook until golden around the edges, 2-3 minutes. Remove from the oven and cut in half.

Meanwhile, using an immersion (hand) or regular blender, purée the soup until almost smooth, leaving some flecks for texture.

Divide soup between bowls; serve with lemony arugula and garlic bread on the side. Enjoy!

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