lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, November 19, 2010

Portobello Mushroom Soup

IMG_4882xxThis farmshare has provided me so many fun blog updates. There were two huge Portobellos in my box, I would normally make Sausage Stuffed Portobellos, but C was gone for the evening and there was no way I could eat that much. Well, Miss F does love sausage, but I still think it would have been too much for the two of us. Miss F loves soup as do I, the best part is that we have leftovers for lunches. This soup was made up by me and it turned out quite nicely.
Portobello Mushroom Soup
serves 4

2 large or 3 medium caps fresh Portobello mushrooms
3 tablespoons butter
3 tablespoons flour
¼ whole onion, minced
2 cloves garlic, minced
½ cup white wine
4 cups chicken stock
1 tablespoon parsley, minced
2/3 cup half and half

Coarsely chop the mushroom caps. Melt butter in a large saucepan. Whisk in the flour and cook for two minutes. Sauté the onions until translucent, add the mushrooms and sauté for 3 to 5 minutes more and add the garlic and sauté 30 seconds more. Deglaze the pan with the wine. Add the chicken stock and parsley; bring the mixture to a boil. Reduce the heat and simmer for 20 minutes. Stir in the half and half, salt and pepper to taste. Serve.
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1 comment:

Anonymous said...

I made this soup last week and absolutely loved it! I didn't have any half and half so just mixed heavy cream with milk and it came out great!

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