Over at Simply Skimming, reader_iam wants to talk soup. I'm not really wild about soup (I live in Florida! It's too hot for soup.), but bill mentioned a recipe using puff pastry, which reminded me of my favorite recipe (which, of course, I don't actually make with puff pastry). Here it is for your cooking pleasure.
Cream of Portobello Mushroom Soup (originally seen on the Food Network)
4 tbsp butter
2 onions, chopped
8 large portobello mushroom caps, de-gilled, quartered and thinly sliced
salt & pepper
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
3 c. chicken broth
1 c. heavy cream
2-4 tbsp of dry sherry (or to taste)
In a large sauce pan or stock pot, melt your butter. Add the onions, mushrooms, and seasonings. Cook over medium-high heat until the onions have clarified, the mushrooms have softened and cooked down, and the liquid from the mushrooms has evaporated. Add chicken broth and cream and simmer for about 15 minutes. Take 1/3 to 1/2 the mixture and carefully puree it in a blender until mostly smooth. Add the puree back into the soup; this should help thicken it. Stir in the sherry to desired taste. Serve at desired temperature.
(The original recipe suggested pouring servings into soup bowls, topping the bowls with puff pastry dough, and baking until the pastry formed a nice crust. That's too much work for me.)
Enjoy.
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1 comment:
The original recipe suggested pouring servings into soup bowls, topping the bowls with puff pastry dough, and baking until the pastry formed a nice crust. That's too much work for me.)
One, you gotta deal with hot bowls. Two, does everyone know if their bowls are oven safe. Instead, cut out rounds of puff pastry, bake separately and when done place on top of the bowl of the soup.
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