Recipe: Portobello Mushroom Soup and Portobello Mushroom Lentil Soup - Recipes for Marie Laure! (not Macaroni Grill)

PORTOBELLO MUSHROOM SOUP
Servings: 6

1/4 cup (1/2 stick) unsalted butter
5 leeks (white and pale green only) chopped
1 med onion chopped
10 ozs. Portobello mushrms: chopped to make 4 generous cups
1/4 cup flour
3 cups chicken stock or broth
4 TBS dry sherry
2 cups half and half
1/4 tsp cayenne pepper
1/4 tsp groung white pepper

Melt butter in heavy large pot over medium heat. Add leeks and onion; saute tender. Add mushrooms and saute 5 min. REduce to low. Add flour: cook until mixture thickens, stirring occasionally, about 3 min. Gradually stir in stock and half of the sherry. Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about ten minutes. Stir in half and half. Simmer until slightly thickened, about ten minutes. Stir in the cayenne. Season with white pepper and salt. Stir remaining sherry into soup. Bring to a simmer. Serve immediately.

---

PORTOBELLO MUSHROOM LENTIL SOUP
Source: Patton
Yield: 8 (1 cup) servings

2 cups chopped portobello mushrooms
1 green bell pepper, chopped
1 small red onion, chopped
1 tablespoon olive oil
4 cloves garlic, chopped
1 (6 ounce) can tomato paste
6 cups chicken broth
4 teaspoons dried basil, or to taste
1 1/2 cups dried brown lentils, rinsed and drained
salt and pepper to taste
1/4 cup cooking sherry
grated Parmesan cheese

Heat oil in a large pot over medium heat. Add mushrooms, green pepper, onion and garlic, and saute until tender, about 5 minutes. Pour in the chicken broth, and stir in the tomato paste. Bring to a boil, and add the lentils.

Reduce heat to low, cover, and simmer for about 15 minutes. Season with basil, salt and pepper. Cover and simmer for another 15 minutes.

Ladle into bowls, and top each bowl with 1 tablespoon of sherry and sprinkle with Parmesan cheese to taste.
______________________________________________________

Smoky Portobello Soup
Source: Paula Deen
Show: Paula's Home Cooking
Yield: 8 to 10 cups

1/4 cup olive oil
1 teaspoon liquid smoke
1/2 cup chopped sweet onions
8 medium portobello mushrooms
1 1/2 tablespoons chopped garlic
1/4 cup white wine
24 ounces chicken stock
1 1/4 cups white roux (1 stick of butter and 1/2 cup all-purpose flour; cook slowly over low heat)
1 quart heavy cream
Salt and pepper
Croutons, sour cream, and sliced chives, for garnish

Preheat oven to 350 degrees F.

Combine 1/4 cup of olive oil and 3 drops of liquid smoke.

Toss 4 of the Portobello mushrooms in oil mixture and roast them in the oven for approximately 45 minutes. Chop mushrooms into cubes. In a large pot, saute the onions in olive oil. Once onions are sauteed, add uncooked portobello mushrooms and garlic. After mushrooms and garlic are cooked add roasted mushrooms, white wine and chicken broth and allow to simmer for 20 minutes. Remove from heat and place mixture in blender. Add roux to pot.

Blend in heavy cream. Place mixture back in pot on stove and add roux. Let simmer for 20 minutes. Garnish with croutons, sour cream and sliced chives.
________________________________________________

Portobello Onion Soup
Source: Taste of Home's Holiday & Celebrations Cookbook 2005

5 cups thinly sliced halved onions
4 fresh thyme sprigs
3 tablespoons butter, divided
1-1/2 pounds sliced baby Portobello mushrooms
3 tablespoons brandy, optional
3 garlic cloves, minced
8 cups vegetable broth
1 cup white wine or additional vegetable broth
1/4 teaspoon pepper
12 slices French bread
12 slices provolone cheese

In a Dutch oven or soup kettle, saut onions and thyme in 1 tablespoon butter until onions are tender, about 8 minutes. Reduce heat; cook, uncovered, over low heat for 20 minutes or until onions are golden brown, stirring occasionally.

Remove onions to a bowl. In the same pan, melt remaining butter. Add mushrooms, brandy if desired and garlic; saut for 1 minute. Return onions to pan.

Add the broth, wine or additional broth and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until onions are very tender. Meanwhile, place French bread on a baking sheet; top each slice with provolone cheese. Broil 4-6 in. from the heat for 1-2 minutes or until cheese is melted.

Discard thyme sprigs from soup. Top each serving with cheese-topped bread.

Serves 12 (about 3 quarts)