Smoky Portobello Soup

Makes 8 to 10 cups

Heather Mayhew

Paula Deen recipe

ingredients

1/4 cup olive oil
1 teaspoon liquid smoke
1/2 cup chopped sweet onions
8 medium portobello mushrooms
1 1/2 tablespoon garlic
1/4 cup white wine
24 ounces chicken stock
1 1/4 cup white roux (1 stick butter and 1/2 cup all-purpose flour, cook slowly over low heat)
1 quart heavy cream
salt and pepper
croutons, sour cream, and chives, for garnish

1
Preheat oven to 350 degrees F.
2
Combine 1/4 cup of olive oil and 3 drops pf liquid smoke. toss 4 of the mushrooms in oil mixture and roast them in the oven for 45 minutes. Chop mushrooms into cubes. In a large pot, saute onions in olive oil. Once the onions are sauteed, add uncooked 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 in blender. Add roux to pot. Blend in heavy cream. Place mixture back in pot on stove and add roux. Let simmer for 20 minutes. Garnish with croutons, sour cream, and chives.

Source: Heather Mayhew