"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Portobello Mushroom Soup Recipe

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This recipe for Portobello Mushroom Soup, by , is from Libro di cucina di famiglia Peloquin, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeff & Carla



Use Portobello stems
2 Carrots cut into chunks
1 sprig of Thyme
1 Vidalia onion, roughly chopped
2 tablespoon Butter
6 cups Beef Stock

1 package dried Porcini Mushrooms
1 cup hot Water
½ stick butter
½ Vidalia onion – finely chopped
16 oz package Portobello mushrooms with stems
¼ cup flour
1 tablespoon Sherry
1 cup Half and Half
1 tablespoon Thyme

Sauté stems carrots thyme and onion in butter.

Add beef stock. Simmer for ½-1 hour. It will reduce to 4 ½ cups

Strain – reserving the liquid.
Soak dried mushrooms in hot water for ½ hour.

Strain using cheese cloth, reserving the liquid.

If desired, you can chop mushrooms, but they can be rubbery and hard to handle. This adds richness and depth to the soup.

In a large pot add butter and onion and sliced mushrooms. Cook till rendered down.

Add flour, mix and then wine scraping bottom.

Add stock, minced thyme, salt pepper to taste, bring to a boil.

Reduce heat and simmer 15 minutes or more.

Take off stove, add cream, do not boil. Just heat through.




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