Portobello mushrooms are the steaks of the mushroom world - large, meaty, and incredibly satisfying. This soup celebrates their robust character with a deep, rich broth that could satisfy any carnivore. It's the mushroom soup you'd find at a steakhouse.
Roasting the portobellos first concentrates their flavor and adds caramelized notes. Combined with a splash of red wine and fresh herbs, this soup is sophisticated enough for a dinner party but comforting enough for a rainy night.
Portobello Power
- Meaty texture: Satisfies like steak
- Rich flavor: Deep, earthy taste
- Large size: One cap serves one
- Grown-up cremini: Same mushroom, bigger
Roasting Benefits
- Concentrates flavor
- Removes excess moisture
- Adds caramelization
- Deepens color
Serving Suggestions
- Fresh thyme sprigs
- Crusty bread
- Blue cheese crumbles
- Perfect before steak dinner
Portobello Mushroom Soup
Rich, meaty soup with roasted portobellos.
Nutrition per serving
235Calories
7gProtein
16gCarbs
17gFat
3gFiber
4gSugar
Ingredients
Instructions
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Roast portobellos. Preheat oven to 400°F. Brush portobello caps with olive oil, season with salt and pepper. Roast gill-side up for 15 minutes. Slice.
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Sauté aromatics. Melt butter in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic and rosemary. Cook 1 minute.
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Build soup. Add wine and reduce by half. Add broth and roasted mushrooms. Simmer 15 minutes. Remove rosemary.
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Blend. Using an immersion blender, blend to desired consistency (leave some chunks for texture). Stir in cream.
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Serve. Season with salt and pepper. Ladle into bowls and garnish with fresh thyme.
Recipe Notes
- Remove gills: They can make soup dark and bitter.
- No wine: Use extra broth with splash of balsamic.
- Blue cheese: Crumble on top for steakhouse style.
- Storage: Refrigerate 4 days. Freezes well without cream.
