1/4 cup olive oil
1 teaspoon liquid smoke
1/2 cup Vidalia onions
8 medium portobello mushrooms
1-1/2 tablespoons garlic, chopped
1/4 cup white wine
24 ounces chicken broth
1-1/4 cup roux*
1 quart heavy cream
Salt and pepper to taste

Preheat oven to 350 degrees. Combine olive oil and a few drops of liquid smoke in a baking dish. Toss four of the mushrooms in oil mixture and bake them in the oven for 45 minutes. When cool enough to handle, chop mushrooms into cubes.

In a large pot, sauté the onions in olive oil. Once the onions are sautéed, add uncooked mushrooms and garlic. After the mushrooms and garlic are cooked, add baked mushrooms, white wine and chicken broth.

Allow to simmer for 20 minutes. Remove from heat and place mixture in blender; blend until it’s a consistency you prefer for your soup. Add roux (below) to empty pot and blend in heavy cream. Place mixture back on stove and simmer for 20 minutes and serve hot.

* To make a roux, melt one stick butter and 1/2 cup flour and cook slowly over low heat, being careful not to burn.

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