Portobello Mushroom Soup

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
  • Salt

Directions for Portobello Mushroom Soup

  1. 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.
  2. 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).
  3. 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.  
  4. Add cream, stir.  Cool slightly prior to pureeing.  
  5. 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.