Recipe courtesy of Paula Deen
Save Recipe Print
Smoky Portobello Soup
Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
8 to 10 cups
Level:
Easy
Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
8 to 10 cups
Level:
Easy

Ingredients

Directions

Preheat oven to 350 degrees F.

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. 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 sliced chives.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Squash Soup

Recipe courtesy of Alton Brown

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

French Onion Soup

Recipe courtesy of Keri Poulios

Green Cauldron Broccoli Soup

Recipe courtesy of Nancy Fuller

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword