Portobella Mushroom Bisque

Serves 8 (Biscuit's note: not really - will only serve 8 as a first course. If you plan on eating this as a main course, I'd say maybe 4) Can be made 3 days ahead of time, cool, refrigerate, then re-warm just before serving.

4 Tbs. unsalted butter
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1 large yellow onion (about 12 oz.), chopped
3 large portobella mushrooms (about 1 lb.), wiped or brushed clean, and chopped
3 Tbs. all-purpose flour
1 1/2 Tbs. fresh thyme leaves
1 bay leaf
6 c. chicken stock or canned low-sodium broth
1 tsp. kosher salt
1 tsp. sugar (don't leave this out!)
1/2 tsp. freshly ground black pepper
1 c. heavy cream
1/4 c. minced fresh parsley

In a 6 qt. pan melt the butter, add the leeks and onion and sauté over medium heat until slightly softened, about 3 minutes. Lower the heat, cover the pan, and cook for 30 minutes, stirring occasionally. Add the mushrooms, stir to combine, cover, and cook 10 minutes longer. Raise the heat to medium, stir in the flour, and cook 3 minutes, stirring occasionally. add the thyme, bay leaf, stock, salt and pepper. Simmer, partially covered, for about 10 minutes.

Cool the soup slightly, then discard the bay leaf and puree the soup with an immersion blender, or in batches in the blender. Return the pureed soup to the saucepan and add the cream. Cook over low heat until heated through, but do not let the soup boil. Taste and adjust the seasonings. Ladle into warm bowls, garnish with parsley and serve immediately.

Cooks Note:
I garnished this with a few croutons that I seasoned with truffle olive oil and sea salt. It's wonderful.

Source of recipe: Biscuit
From The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan