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
A rich, meaty soup featuring large portobello mushroom caps. Steakhouse-worthy comfort.
Nutrition per serving
235 Calories
7g Protein
16g Carbs
17g Fat
3g Fiber
Ingredients
Instructions
- . Roast portobello caps until tender.
- . Sauté onion and garlic.
- . Add wine and broth. Add roasted mushrooms.
- . Blend partially. Add cream. Serve.
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.