Wednesday, October 29, 2008

Cream of Portobello

When it's time for a chilling frost to ice the grass in your yard like a sugar-coated garden, then it's time to make this dish.

When it's time to stock up on your favorite blend of coffee, your most treasured tins of tea, and canisters of cocoa, it's time to make this dish.

It is Cream of Portobello Soup.

This is not something to slather out on mess trays to hungry hordes of teenagers: keep your far-reaching starches for that - pasta, rice, potatoes.

This? This is something to savor in a cup, or ladled over a tender slice of beef. This rich. Savory. Elegant. Sublime.

I have to credit Some Website for this recipe. I found it a few years ago. Often I double it. And I should use an immersion blender, as it requests. I have been splattered several times with scalding soup when the lid of the blender ricochets off due to the steam and temperamental nature of the concoction.

But, you ask, is it worth the possibility of splattering myself in soup?

Yes. You can score an immersion blender from eBay for under $10, though, so I suggest that. Not because I've done it: because I need to.

Now, boys and girls, get out your number two pencils and college ruled paper. We're about to go live.

Cream of Portobello Soup

1 lb. of mushrooms: half button, half portobello
1/2 c. of butter
1 tsp. lemon juice
1 small onion, diced
1/3 c. flour
3 1/2 c. water
1 cube of chicken bouillon
1 t. salt
1/4 t. pepper
1 c. whipping cream

(now you see why I double it)

*Rinse mushrooms gently, do not scrub
*Remove stems from mushrooms, set aside
*Slice caps thinly (if using full size portobellos, also slice cap again in half)
*Melt butter in skillet, add sliced caps and lemon juice
*Cook til tender (they will shrink)
*Reduce to low heat, remove mushrooms and set aside
*Add onion and stems (add a bit of butter if needed); cook until tender
*Stir in flour, cook one minute
*Add hot water, bouillon; stir until thickened (be patient)
*Puree onion/stem/bouillon combination, either in skillet with immersion blender, or carefully in a blender (if in regular blender, let sit for several minutes to allow steam to escape)
*After pureed, add salt and pepper, cream, and mushrooms, keep warm

If you dislike chunks of anything in your soup, you could ostensibly puree the mushroom caps as well.

This dish has caused this exclamation: "I don't even like mushrooms, and I love this!"

It is extremely rich, hot, and savory. It is wonderful for cold, rainy days.

Be blessed.


Anonymous said...

OK - you can make it for me when I'm down for Christmas. And John can make his stuffed chicken breasts, which I still haven't tried :)....Mom

Cowgirl in the City said...

Nummy! I can't wait to try this. Looks delish!

Bob said...

$2.06?? It's still $2.48 here...but looking forward to it going down more!

Carrie said...

Har, har. It's $1.98 here in Indy.

Sigh. I wish I liked mushrooms.