Recipe: Portobello Mushroom Soup

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Kristen Frederickson

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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.

(serves four)
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

Method

Melt your but­ter in a nice heavy stock­pot and saute the gar­lic gen­tly.

Care­fully pour in the duck stock, add the liquor and the mush­rooms.

Sim­mer for about 45 min­utes, remove from heat and puree with a hand blender.

Whisk in the creme fraiche and voila.

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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