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Portobello Mushroom Soup

January 5th, 2011 by Pamela Murski

 

A really great recipe from the B&B kitchen for the  winter blues!  Simply add a bottle of Chianti, crisp Ceasar salad and french bread for a full, delicious, belly warming meal…….

3 slices bacon
6 green onions (white and green parts) chopped
1 leek, thinly sliced
6 garlic cloves, minced
5 cups chicken stock
1 Tb. Fresh Thyme
1 ½ pounds portobello mushrooms, gills removed, chopped into ½ inch pieces (about 8 cups)
¾ c. dry red wine
½ c. whipping cream
salt to taste
pepper to taste

Cook bacon in heavy large pot over medium heat until crisp.  Add green onions, leek and garlic and saute until soft (about 15 minutes).  Add mushrooms and saute til tender, about 20 minutes.  Add dry red wine and simmer 6 minutes.  Add 3 cups chicken stock and simmer until mushrooms are very tender, about 20 minutes.  Working in batches, puree soup in food processor/blender until smooth.  Return to same pot and add remaining 2 cups chicken stock, cream and thyme; bring to a boil.  Season soup to taste with salt and pepper.

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