Smoky Portobello Soup

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Smoky Portobello Soup Smoky Portobello Soup Recipe Courtesy of

Difficulty: Easy

Ingredients Add to grocery list

1 1/4 cup white roux (equal parts butter and flour; cook slowly over low heat)
1 1/2 tablespoon garlic, chopped
8 cup chicken stock
1 quart heavy cream
1 teaspoon liquid smoke
1/4 cup white wine
1/4 cup olive oil
1/2 cup chopped sweet onions
8   medium portobello mushrooms
Salt and Pepper to taste
Sour Cream
Sliced Chives (for garnish)





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 350-degree oven for approx 45 minutes.  Remove the mushroom gills from the 4 remaining Portobello’s (underside of the caps).  Chop mushrooms into cubes.  In a large pot saute the onions.  Once onions are sauteed, add uncooked Portobello mushrooms and garlic.  After mushrooms and garlic are cooked add roasted mushrooms, chardonnay and chicken broth and allow simmering 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 15 minutes. Garnish with croutons, sour cream and sliced chives.

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Reader Comments:


Out of this world! I used baby bellas and smoked half of them with mesquite liquid smoke. I cut the recipe in half and wish now I had made the entire batch. Love ya Paula!

By Sharon LaPlante on October 18, 2012


I want to make this soup! Please, does it matter how much mushrooms you use? I do not know a med. portobello from a large or small.

By shirl on June 26, 2012


I will be fixing the lasagna soup. Sounds easy and yummy!! Thank you!

By gallatinlady on December 12, 2011


Could someone help me, I am interested in making this soup. I have never made a roux before; how much butter and flour would I need to make a 1 1/4 cup?

By H Schiavitti on July 25, 2011


OMG! I made this today and it is incredible! I will never buy canned soup again! My neighbor's son is out of school for the summer and came over for lunch, it was his first time to ever eat Mushroom soup and he licked the bowl clean. LOL.... Paul Dean you are amazing, thank you! Another incredible lunch!

By Anita Johnson on May 18, 2011


Appreciate your recipes and would enjoy making them but my husband is on a salt-free and sugar free diet. I need recipes that are from scratch. Most of your recipes use prepackaged mixes which have a high salt content. Any suggestions? Thank you so much.

By joyce porter on April 13, 2011


i LOVE this soup! excellent feature of mushroom flavor. this is a wonderful cream soup, my new favorite!

By arkmrs on January 12, 2011


OMG! This was not as hard as it first seems and so well worth the effort... Loved it, it was a hit a dinner, can;t wait to have it again!

By Anonymous on November 23, 2010



By Anonymous on November 07, 2009


I loved it so much that I shared it with my neighbors and they talked about it for weeks.

By lilbitgnv on January 11, 2009

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