Smoky Portobello Soup Recipe by Paula Deen

Level: Moderate

Time: 100 MINUTES

2 ratings


  • 1 1/4 cups white roux, equal parts butter and flour; cook slowly over low heat
  • 1 1/2 tablespoons garlic, chopped
  • 8 cups chicken stock
  • 1 quart heavy cream
  • 1 teaspoon liquid smoke
  • 1/4 cup white wine
  • 1/4 cup olive oil
  • 1/2 cup sweet onions, chopped
  • 8 medium portobello mushrooms
  • croutons
  • sour cream
  • chives, sliced (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° 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 sauté the onions.


Once onions are sautéed, 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.

Smoky Portobello Soup


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2 Reviews

Jen 3/21/2015
I prefer to use

I prefer to use the roux instead of a can of soup as suggested in the previous review. A roux is not difficult. A recipe that is perfect deserves more stars.

tamara 10/1/2014
can short cut th

can short cut this by using cream of mushroom soup instead of the flour roux then its perfect

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