How to make it

  • Chop your mushrooms - reserving two of the large portabella caps (never use the portabella stems they are to woody). In a large skillet preferably one that is at least 2 1/2" deep add your olive oil and add mushrooms, onions and garlic allow to onions to become clear and mushrooms to be lightly browned (if you don't care about cholesterol you could use 1/4 cup of butter instead of the olive oil I promise you the soup tastes even better). Salt and Pepper to taste.
  • Add your Merlot while over medium heat, allow the wine to cook down to nearly all is absorbed into the mushrooms.
  • Add chicken stock and bay leaf allow to cook for 10 minutes. Remove bay leaf and add heavy cream stirring constantly bring to a boil and soup begins to thicken slightly - set to low simmer uncovered.
  • Take the two reserved portabella mushrooms and lightly rub with olive oil - in a pre heat pan (preferably a grill pan) quickly braise the cap side of both mushrooms approximately 3 minutes flip and do the same to the bottom side. Allow to cool for a few minutes and in a food processor finely grind the two mushroom caps - add to the soup and cook for 5 more minutes.
  • Serve the soup with a dolpe of sour cream and some fresh parsely or add some cheese bread and you have a great fall meal or a wonderful soup appetizer.

Reviews & Comments 2

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    " It was excellent "
    jrt_mom ate it and said...
    I think I was just gawking at this earlier, saved the recipe without even rating it. Sorry - been multitasking... anyways, I like this very much, reason why I saved it. Thanks Raven!
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  • petunia97 14 years ago
    sounds great!
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