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Portobello Mushroom Soup


1/4 cup olive oil

1/2 cup chopped onion

8 medium portobello mushrooms

1 1/2 tablespoons chopped garlic

1/4 cup white wine

3 cups chicken stock

1 1/4 cups white roux
(see recipe on Sauces/Relishes section)

1 quart heavy cream

Salt and Pepper to taste

Liquid Smoke to taste--optional

Croutons, sour cream, and sliced chives, for garnish


Preheat oven to 350 degrees F.

Toss 4 of the Portobello mushrooms in the olive oil (reserve left over oil) and roast them in the oven for approximately 45 minutes.
(Combine the olive oil and liquid smoke if used)

Chop the remaining 4 mushrooms.

In a large pot, saute the onions in the left over oil.

Add uncooked mushrooms and garlic.

After mushrooms and garlic are cooked, add roasted mushrooms, white wine and chicken broth.

Simmer for 20 minutes.

Remove from heat and place mixture in blender--blend til chunky.

Add roux to pot.

Blend in heavy cream.

Place mixture back in pot on stove with the roux and cream mixing well.

Let simmer for 20 minutes.

Garnish with croutons, sour cream and sliced chives.