Smoky Portobello Soup

David found another great soup recipe this year. Made it for Church and everyone raved.

ingredients

1/4 cup olive oil
1 teaspoon liquid smoke
1/2 cup chopped Shallots
8 medium portobello mushrooms
1 lb Shataki mushrooms
5 cloves chopped garlic
1/4 cup white wine
8 cups chicken stock
1 1/4 cups white roux (1 stick of butter and 1/2 cup all-purpose flour; cook slowly over low heat)
1 quart heavy cream
Salt and pepper
Croutons, sour cream, and sliced chives, for garnish

directions

1
Preheat oven to 350 degrees F.
2
Combine 1/4 cup of olive oil and 3 drops of liquid smoke. Toss 4 of the Portobello mushrooms in oil mixture and roast them in the oven for approximately 45 minutes. Chop mushrooms into cubes. In a large pot, saute the onions in olive oil. Once onions are sauteed, add uncooked portobello mushrooms and garlic. After mushrooms and garlic are cooked add roasted mushrooms, white wine and chicken broth and allow to simmer for 20 minutes. Remove from heat and place mixture in blender. Put mixture back in pot and bring to a low boil. Slowly add **roux to pot. Let simmer for 20 minutes. Garnish with croutons, sour cream and sliced chives.

**How to make the roux

Melt 1 sick of butter in large saute pan over medium heat. Once better is melted add in flour stirring constantly. Once the butter and flour are fully incorporated SLOWLY whisk in the heavy cream. Whisk until there are no lumps.

Source: Maggie