Recipe: Portobello Mushroom Soup
If you’ve been lucky enough to have a duck to slow-roast, you will want to make this Portobello Mushroom Soup as nothing goes so well with the meatiness of mushrooms as the dark elegance of duck stock. Equally, the bones from a standing beef rib roast will make a beautiful dark stock, perfect for mushrooms as well.
Creamy Portobello Soup With Duck Broth
3 tbsps butter
3 cloves garlic
6 cups fresh duck stock
Dash of Madeira or sweet vermouth
6 large portobello mushrooms, roughly chopped
4 tbsps creme fraiche, or sour cream, or light cream
What’s your favorite soup recipe?
This recipe originally appeared on kristeninlondon.com. It is re-posted here with permission of the author.
Photo Credit: Avery Curran
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