Portobello Mushroom Soup

 

We all have our own ideas as to what constitutes comfort food. Generally speaking, outside of a cheeseburger, comfort food is always something served in a bowl. It can be pasta, it can be stew, but more often than not, it’s a creamy bowl of mushroom soup. Last week I made portobello mushroom broth that, while delicious on its own, provided a wonderful base for this creamy, beefy, tremendously delicious soup. This is one that is hard to stop eating.Portobello Mushroom Soup

4 T. unsalted butter

1 6-oz.pkg. Melissa’s cleaned and sliced leeks

2 large Melissa’s shallots, chopped

3 large Melissa’s portobello mushrooms, gills removed, chopped

3 T. flour

¼ t. dried thyme leaves

1 bay leaf

4 c. portobello mushroom broth

1 t. kosher salt

1⁄4 t. freshly ground black pepper

1½ c. heavy cream

2 T. dry sherry

 Melt butter in a large pot over medium heat. Add leeks and shallots, and sauté, stirring constantly, until tender, 2-3 minutes.
Lower heat, add the mushrooms, and cook, covered, 10 minutes longer.

Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, stock, salt, and pepper.Simmer, partially covered, for 10 minutes.

Cool slightly, discard the bay leaf, and, using an immersion blender, puree the soup until creamy. Stir in cream and sherry. Heat through, and serve. 

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Portobello Mushroom Broth

 

I like a good sipping broth, and mushroom is one of my favorites. When I’m in the mood for something savory by way of a snack, nothing beats it. Soothing and warm, it is packed with both flavor and nutrition. This past week I spent a good bit of time working with portobello mushrooms, and was wondering how mushroom stock made strictly with portobello mushrooms, both fresh and dried, would taste. It surpassed my expectations! The beauty of portobello mushroom stock is that it has a very beefy taste, as a consequence it can be used as a satisfying replacement for beef stock in any recipe that you have calling for same, making the conversion of some beefy tasting recipes to vegetarian far easier.Portobello Mushroom Broth

 2 large onions, peeled

1 t. extra virgin olive oil

3 extra large Melissa’s shallots

3 Melissa’s portobello mushrooms

6 celery stalks, scraped and coarsely chopped

6 large carrots, scrubbed and coarsely chopped

4 0.5-oz. pkgs. Melissa's dried portobello mushrooms

5 bay leaves

1 T. dried thyme leaves

1 t. Montreal Steak Seasoning

1 T. black peppercorns

Fine sea salt

 Cut the onions in half crosswise. Heat the olive oil in a skillet over high heat. When the oil ripples and the pan begins to smoke, place onions, cut side down. Reduce the heat to medium-high and brown the onions for 4 to 5 minutes undisturbed.

 Place the browned onions and remaining ingredients, except the salt, in a 16-quart stockpot. Add cold water to cover. Bring to a boil over high heat and cook for 40 minutes, skimming off any foamy impurities.

 Reduce the heat to the lowest setting and simmer for 2 to 3 hours.

 Strain the broth through a fine mesh sieve lined with two layers of cheesecloth. Season with salt to taste and allow to cool.

 Makes approximately 9 quarts. Recipe may be halved.

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