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
garlic cloves, minced
chicken stock or vegetable stock
salt and pepper to taste
In This Recipe
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.