Portobello Mushroom Soup
Ingredients for Portobello Mushroom Soup
1/2 large yellow onion, small dice
2 cloves of garlic, minced
1/2 medium leek, 1/4 inch slices
20 oz of portobello mushrooms, cut into 1/4 inch slices
1 cup Petite Sirah or Pinot Noir
6 cups vegetable stock
2 tsp tomato paste
2 tsp balsamic vinegar
1/4 tsp dried thyme
3 dried basil leaves
3 dried sage leaves
4 oz heavy cream
1 tablespoon unsalted butter
2-3 Tbsp olive oil for sauteing
Directions for Portobello Mushroom Soup
In a medium stockpot, over medium heat, heat 2 to 3 tablespoons of olive oil. Add onion, garlic, and leeks. Saute until translucent. Add a pinch of coarse salt, tomato paste, and balsamic vinegar.
Add mushrooms to the stockpot, add another pinch of salt to aid in removing water from the mushrooms. Add herbs, then cook over medium-low heat until browned and soft. Add the wine and reduce the liquid by half (lid remains off).
When the wine has reduced, add the vegetable stock. Reduce heat to low, cover, and simmer for 45 minutes. Remove lid and cook and additional 15 minutes.
Add cream, stir. Cool slightly prior to pureeing.
Using a blender (lid vent removed, a towel is placed over the top to allow steam to escape), puree soup in 4 small portions. Add 1/4 Tbsp of butter to each batch, blend well. Pour soup through a medium sieve prior to serving.
Garnish with crumbled cheese, fresh thyme, truffle oil, or croutons.
Recipe courtesy of FoodandGladness.com