Apr 162012
 
Pin on Pinterest213Share on Facebook7Tweet about this on Twitter0Share on Google+0Share on LinkedIn0Email this to someonePrint this page

Smoky Portobello Mushroom Soup

Yield: 8 servings

Smoky Portobello Mushroom Soup

Portobello mushroom soup with sweet onions

Ingredients

    Soup
  1. 6 each Medium Portobello Mushrooms
  2. 3 each Medium Smoked Portobello Mushrooms (see instructions)
  3. 1/2 cup Sweet onions
  4. 1 cup Chardonnay
  5. 2 quarts Heavy Cream
  6. 1 1/2 tablespoons Garlic, chopped
  7. 1 1/4 cup White Roux (equal parts of butter & flour; cook slowly over low heat)
  8. To taste Salt & pepper
  9. Croutons (see recipe)
  10. chive oil (see recipe)
  11. roasted shitake mushrooms (see recipe)
  12. chives cut for garnish
  13. Croutons
  14. Pre-heat the oven to 325-350 Fahrenheit
  15. Cut 6 slices of your favorite bread into 3/4" squares.
  16. Toss in a bowl with 1/4 cup melted butter.
  17. Place on a baking sheet and season with salt and pepper to taste.
  18. Bake at 325-350 Fahrenheit until brown.
  19. Chive Oil
  20. Place 1 cup of light olive oil in a blender and add to that 1 cup of chives
  21. Blend for 30 seconds and let rest for 1 hour
  22. Strain through a fine sieve

Instructions

    Soup
  1. Clean the Portobellos by wiping them with a damp towel (do not wash!)
  2. Remove the mushroom gills (the slats on the underside of the caps.)
  3. Saute the Onions lightly (to sweat.)
  4. Add the unsmoked Mushrooms to the Onions.
  5. Add the Garlic when the Mushrooms are almost cooked.
  6. Add the smoked Mushrooms.
  7. Add the Chardonnay and reduce by half.
  8. Place in a blender or food processor in batches.
  9. Add the Heavy Cream slowly and continue to blend.
  10. Season to taste.
  11. Place the mixture back into the pot.
  12. Add the Roux and let simmer for 20 minutes.
  13. Serve hot and garnish with Croutons and Roasted Shiitake Mushrooms, a dollop of Sour Cream, drizzle with Chive Oil, and cut Chives.
  14. Croutons
  15. Pre-heat the oven to 325-350 Fahrenheit
  16. Cut 6 slices of your favorite bread into 3/4" squares.
  17. Toss in a bowl with 1/4 cup melted butter.
  18. Place on a baking sheet and season with salt and pepper to taste.
  19. Bake at 325-350 Fahrenheit until brown.
  20. Chive Oil
  21. Place 1 cup of light olive oil in a blender and add to that 1 cup of chives
  22. Blend for 30 seconds and let rest for 1 hour
  23. Strain through a fine sieve
  24. Roasted Shitake Mushrooms
  25. Thinly slice 2 cups of Shitake Mushrooms.
  26. Toss with 2 Tablespoons of Olive Oil and a little salt and pepper.
  27. Place on a baking sheet and roast in the oven at 375 Fahrenheit until crispy and golden brown.
  28. Cool and set aside.
  29. Sour Cream
  30. Place a little sour cream in a bowl and whip it up by hand until smooth.
  31. Set aside.
http://www.magicalrecipes.net/artist-point-smoky-portobello-mushroom-soup-recipe/

Pin on Pinterest213Share on Facebook7Tweet about this on Twitter0Share on Google+0Share on LinkedIn0Email this to someonePrint this page