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
medium-sized portobello mushrooms, divided
tablespoons olive oil
teaspoon worcestershire sauce
garlic cloves, minced
cups chicken stock or vegetable stock
cup all-purpose flour
cup heavy cream
salt and pepper to taste
- Preheat oven to 350 degrees F
- Combine olive oil with worcestershire sauce and toss half of the mushrooms in the mixture.
- Take the mushrooms out of the mixture and place them on a baking sheet; roast for 30 minutes.
- Chop up the rest of the mushrooms.
- In a large pot saute the onions in a bit of olive oil.
- When the onions are cooked, add in the chopped mushrooms and minced garlic.
- Once the mixture is cooked, add in the roasted mushrooms, white wine, and stock; simmer for 20 minutes.
- Remove from heat and place mixture in blender.
- In the meantime prepare the roux by combining the stick of butter and flour; stir and cook over low heat until combined.
- Place the roux into a deep pot and stir in the heavy cream.
- Add in the blended mushroom mixture and simmer for 20 minutes.
- Salt and pepper to taste.
- This recipe was entered in the contest for Your Best Mushrooms