Author Notes
This particular soup came about because of my husband's love for portobello; they end up in our pastas, in our salads, appetizers, etc... Thanks to Paula Deen, one night I saw her prepping a recipe for a mushroom soup and, after a couple of tweaks, this was the result. We love it and prepare it frequently. —Diethood
Ingredients
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8
medium-sized portobello mushrooms, divided
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3 tablespoons
olive oil
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1/2 teaspoon
worcestershire sauce
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1
onion, chopped
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4
garlic cloves, minced
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1/4 cup
chardonnay
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6 cups
chicken stock or vegetable stock
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8 tablespoons
butter
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1/2 cup
all-purpose flour
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1 cup
heavy cream
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salt and pepper to taste
Directions
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Preheat oven to 350 degrees F
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Combine olive oil with worcestershire sauce and toss half of the mushrooms in the mixture.
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Take the mushrooms out of the mixture and place them on a baking sheet; roast for 30 minutes.
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Chop up the rest of the mushrooms.
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In a large pot saute the onions in a bit of olive oil.
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When the onions are cooked, add in the chopped mushrooms and minced garlic.
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Once the mixture is cooked, add in the roasted mushrooms, white wine, and stock; simmer for 20 minutes.
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Remove from heat and place mixture in blender.
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In the meantime prepare the roux by combining the stick of butter and flour; stir and cook over low heat until combined.
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Place the roux into a deep pot and stir in the heavy cream.
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Add in the blended mushroom mixture and simmer for 20 minutes.
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Salt and pepper to taste.
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