Brrrr, it's cold outside! Wednesday, the high was only 8 degrees Fahrenheit! Today is not much warmer. Right now, as I'm writing, I am snuggled up in my favorite fleece leggings and sweatshirt. To warm myself up on the inside, I made this portobello mushroom soup.
This was my first time making mushroom soup, and it turned out better than what I expected. The tomato paste and wine complemented the mushroom base and produced a full-flavor soup. The soup is substantial enough to stand alone as a main meal, or it would pair well with a side salad or sandwich. If you don't want to change out of your comfy clothes, top the portobello soup with croutons and a shaving of parmesan cheese. Otherwise, change into your fancy pants and take this soup up a few levels by garnishing it with crumbled cheese (goat or gorgonzola), fresh thyme, or even shavings of truffle. Which ever you choose, I know it will warm you through and through.
CLICK HERE for a printer friendly recipe. Serves 4 to 6.
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.