Cream of Portobello Mushroom Soup with Sherry

For Meatless Monday this week I enjoyed a tasty and nutritious salad, and a bowl of hearty mushroom soup. I can’t seem to get enough of portobello mushrooms these days, and this morning was no different.

As I set out to make this soup it was raining. A beautiful, cool, soaker rain, that comes down not too hard, not too soft, but perfectly even so as to fully soak all of the pots in my container garden. It was the first rain of this type of the entire summer. I welcomed it. I also welcomed the relief from the daily watering of my plants. The bigger they get, the bigger the roots, and the more water they require. It had come to the point where I was hand watering my 17 pots, three times a day. It had become a bit of a career, from which I was easing close to wanting to retire. I was so happy to not have to do that today, and soup was my reward.

There was a bit of prep work involved here with the cleaning and slicing of the mushrooms, but other than that, the soup was very easy to prepare and ready to eat in around 30 minutes. It has an intense mushroom flavor, with beefy undertones, and a woodsy smokiness that will have you wanting more and more. You may just want to make a double batch.

Cream of Portobello Mushroom Soup with Sherry  

3/4 pound Melissa’s portobello mushrooms 

1 clove garlic, minced

1 small red onion, diced

1/4 teaspoon Montreal Steak Seasoning 

1 tablespoon unsalted butter

1 1/2 cups beef stock

1/2 cup heavy cream

1/4 cup medium-dry Sherry

Clean mushrooms, remove gills, and then quarter and thinly slice. In a heavy saucepan cook mushrooms, garlic, and onion in butter over moderate heat, stirring occasionally, until softened and any liquid mushrooms give off is evaporated. Sprinkle with steak seasoning. Add stock and cream and simmer 15 minutes. In a blender or food processor, purée half of mixture. (Alternately, you can use an immersion blender, although the pieces of mushrooms tend to get stuck.) Return to pan and stir in sherry, and salt and pepper to taste. Heat soup until hot and serve.

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Mushroom and Brie Soup is more labor intensive, but shockingly good.

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