Smoky Portobello Mushroom Soup Artist Point Recipes

SMOKY PORTOBELLO MUSHROOM SOUP - ARTIST POINT

Steps:

• Procedure 1. Clean the Portobellos by wiping them with a damp towel (do not wash!) Remove the mushroom gills (slats on the underside to the caps.) 2. Sauté the onions lightly (to sweat.) 3. Add the unsmoked Mushrooms to the onions. 4. Add the garlic when the mushrooms are almost cooked. 5. Add the smoked mushrooms. 6. Add the Chardonnay and reduce by half. 7. Add the chicken broth and bring to a simmer. 8. Place in a blender or food processor in batches. 9. Add the heavy cream slowly and continue to blend. 10. Season to taste. 11. Place the mixture back into the pot. 12. Add the Roux and let simmer for 20 minutes. 13. Serve hot and garnish with croutons and roasted shitake mushrooms, a dollop of sour cream, drizzle with chive old and cut chives. Smoking Portobello mushrooms * in a home smoker, place thick slices of Portobello mushrooms on the rack and cold smoke for one hour * we use oak chips for our smoker Croutons 1. Pre-heat the oven to 325-350 Fahrenheit 2. Cut 6 slices of your favorite bread into 3/4" squares. 3. Toss in a bowl with 1/4 cup melted butter. 4. Place on a baking sheet and season with salt and pepper to taste. 5. Bake at 325-350 Fahrenheit until brown. Chive Oil 1. Place 1 cup of light olive oil in a blender and add to that 1 cup of chives 2. Blend for 30 seconds and let rest for 1 hour 3. Strain through a fine sieve Roasted Shitake Mushrooms 1. Thinly slice 2 cups of Shitake Mushrooms. 2. Toss with 2 Tablespoons of Olive Oil and a little salt and pepper. 3. Place on a baking sheet and roast in the oven at 375 Fahrenheit until crispy and golden brown. 4 Cool and set aside. Sour Cream 1. Place a little sour cream in a bowl and whip it up by hand until smooth. 2. Set aside.