Smoky Portobello Mushroom Soup Recipe from Artist Point, Wilderness Lodge
6 each Medium Portobello Mushrooms
3 each Medium Smoked Portobello Mushrooms (see instructions)
1/2 cup Sweet onions
1/2 cup Chardonnay
1 1/4 Qts. Heavy Cream
24 oz. Chicken broth
1 1/2 Tbsp 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
Yield: 64 ounces; 8 servings
Clean the Portobellos by wiping them with a damp towel (do not wash!) Remove the mushroom gills (slats on the underside to the caps.)
Sauté 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.
Add the chicken broth and bring to a simmer.
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 shitake mushrooms, a dollop of sour cream, drizzle with chive old and cut chives.