Categories: Soup
Ingredients
- 6 each Medium Portobello Mushrooms
- 3 each Medium Smoked Portobello Mushrooms (see instructions)
- 1/2 cup Sweet onions
- 1 cup Chardonnay
- 2 quarts Heavy Cream
- 1 1/2 tablespoons Garlic, chopped
- 1 1/4 cup White Roux (equal parts of butter & flour; cook slowly over low heat)
- To taste Salt & pepper
- Croutons (see recipe)
- chive oil (see recipe)
- roasted shitake mushrooms (see recipe)
- chives cut for garnish
Directions
- Soup
- Clean the Portobellos by wiping them with a damp towel (do not wash!)
- Remove the mushroom gills (the slats on the underside of the caps.)
- Saute the Onions lightly (to sweat.)
- Add the unsmoked Mushrooms to the Onions.
- Add the Garlic when the Mushrooms are almost cooked.
- Add the smoked Mushrooms.
- Add the Chardonnay and reduce by half.
- Place in a blender or food processor in batches.
- Add the Heavy Cream slowly and continue to blend.
- Season to taste.
- Place the mixture back into the pot.
- Add the Roux and let simmer for 20 minutes.
- Serve hot and garnish with Croutons and Roasted Shiitake Mushrooms, a dollop of Sour Cream, drizzle with Chive Oil, and cut Chives.
- Croutons
- Pre-heat the oven to 325-350 Fahrenheit
- Cut 6 slices of your favorite bread into 3/4" squares.
- Toss in a bowl with 1/4 cup melted butter.
- Place on a baking sheet and season with salt and pepper to taste.
- Bake at 325-350 Fahrenheit until brown.
- Chive Oil
- Place 1 cup of light olive oil in a blender and add to that 1 cup of chives
- Blend for 30 seconds and let rest for 1 hour
- Strain through a fine sieve
- Roasted Shitake Mushrooms
- Thinly slice 2 cups of Shitake Mushrooms.
- Toss with 2 Tablespoons of Olive Oil and a little salt and pepper.
- Place on a baking sheet and roast in the oven at 375 Fahrenheit until crispy and golden brown.
- Cool and set aside.
- Sour Cream
- Place a little sour cream in a bowl and whip it up by hand until smooth.
- Set aside.