Recipe courtesy of Paula Deen
Smoky Portobello Soup
Total:
55 min
Active:
10 min
Yield:
8 to 10 cups
Level:
Easy
Total:
55 min
Active:
10 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.

IDEAS YOU'LL LOVE

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Chorizo and Shrimp Quesadillas with Smoky Guacamole

Recipe courtesy of Rachael Ray

Kale Soup

Recipe courtesy of Trisha Yearwood

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Chicken Noodle Soup

Recipe courtesy of Michele Urvater

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking