Pureed Roasted Portobello Mushroom Soup Recipe

Pureed Roasted Portobello Mushroom Soup Recipes

Ingredients :

2 tsp olive oil

3 medium-size onions, peeled and cut into quarters

3 cloves garlic, peeled and left whole

1 pound fresh portobello mushrooms, trimmed and cut into small chunks

salt and freshly ground black pepper

1 tsp chopped fresh thyme; or 1/4 tsp dried

2 tbsp dry sherry

5 cups homemade chicken stock, low-sodium chicken broth, or vegetable stock

1/4 cup heavy cream

1/4 cup chopped fresh parsley

about 8 slices toast or crusty French bread

Method :

Preheat the oven to 400 degrees. Grease the bottom of a medium-size roasting pan or ovenproof skillet with 1 tsp of the oil. Add the onions and garlic and top with the mushrooms. Drizzle the remaining teaspoon of oil on top and season with salt, pepper, and thyme. Roast the mushrooms, stirring once or twice, for 20 minutes. Remove the roasting pan from the oven and pour the sherry into the mushrooms, scraping up any brown bits. Add the stock to the pan. Working in batches, puree the mushroom mixture in a food processor or blender until smooth.

Transfer the soup to a medium-size saucepan and season to taste. Add the cream and simmer over low heat until hot throughout, about 5 minutes. Sprinkle the soup with the parsley and serve hot with the toast of French bread.

Makes 4 servings

Portobellos are a large, earthy-flavored variety of mushroom that can be transformed into an outrageous, surprisingly rich soup. When they are roasted along with a few onions and cloves of garlic, your kitchen will fill with an irresistible meaty scent. You will swear there is beef roasting in your oven. If you can't find fresh portobello mushrooms, substitute fresh shiitakes or cepes. You can also use regular white mushrooms, but in the case we had suggest substituting beef broth for the vegetable or chicken stock. This soup also makes a great first course for a roast beef or pork dinner. Serve it with warm black bread and a hearty red wine. It would also make a great addition to an eggplant Thanksgiving dinner.

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