Portobello Mushroom Soup

This is another request. It is a simple soup with only the flavor of Portobello mushrooms and a bit of garlic.

Portobello Mushroom Soup

3 large Portobello Mushrooms

1 medium Onion, large dice

1 tbsp crushed garlic

2 oz plus 1 tbsp butter

2 liters stock (chicken or vegetable) lightly salted

8 oz roux (4 oz butter + 4 oz flour)

4 oz whipping cream (optional)

Directions

Scrape the underside of the mushrooms to remove the gills.

Dice the mushroom. (1/2 in dice)

Heat a pot to low/medium

add the butter, onion, and 2/3 of the diced mushroom.

Simmer for 5 to 10 minutes, add the stock and simmer for 30 minutes

in another pan add the remaining 1/3 diced mushroom and the tbsp butter

cook until the mushroom starts to brown slightly. Set aside.

Thicken the stock with the roux. Cook until the roux is fully incorporated.

Blend with a hand blender until all the large pices are broken down.

Add the fried mushroom to the soup as a garnish.

Taste for salt

If you want a richer soup, add 4 oz whipping cream