Quote:
Originally Posted by sniperwolf
i'm not really into onion soup.. but mushroom soup is awesome stuff
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Take 8 portabello mushrooms, remove the stems (save them) and wipe them clean. In a bowl mix 2/3 of a cup of regualr olive oil, 1/3 cup balsamic vinegar and a pinch of salt and pepper.
Mix the vinegar/oil mixture then dip the mushroom caps in it then place them on a baking sheet. Bake at 350F until tender (15-20mins depending on mushroom size).
In a skillet place 2 tbs butter and melt then add one chopped onion and the stems from the portabello mushrooms. Cook until tender. Add 2 more tbs of butter, melt it then add 4 tbs of flour. Stir until the flour is incorporated and keep stirring a few minutes until the flour is cooked. Add 1 clove of garlic (minced) and cook briefly then add 2 pints of chicken stock. Stir for a few minutes until it begins to thicken then add 2 sprigs of thyme and rosemary. Simmer for 20 mins.
Remove the thyme and rosemary and put the soup into a blender and puree. Return the soup to the pan and bring back up to a simmer. Take the roast portabello caps and dice them and add them to the soup. Let it cook about 10 more mins and then taste and add salt and pepper as desired.
Great mushroom soup!
