SMOKY PORTOBELLO SOUP

I‘ve talked about this before; I love homemade soups during this time of year.  They're warm, comforting, and satisfying, and usually don’t cost a arm and a leg to make.  I like to keep a bottle of liquid smoke on hand for when I make chili's, certain soups, and meat dishes.  The smoke adds a depth of flavor that makes whatever you are cooking seem like you were cooking it all day on a grill without adding the extra calories.  Mushrooms are a good buy this time of the year and I especially like portobellos because they have a meaty texture and flavor.  They also give you a lot of bang for your buck.  This soup has a velvety, smooth texture and the addition of liquid smoke give it that deep rich flavor (without adding additional calories).

Smoky Portobello Soup

Ingredients

• 1/4 cup olive oil
• 1 teaspoon liquid smoke
• 1/2 cup chopped sweet onions
• 8 medium portobello mushrooms
• 1 1/2 tablespoons chopped garlic
• 1/4 cup white wine
• 8 cups chicken stock (preferably homemade)
• 1 1/4 cups white roux (1 stick of butter and 1/2 cup all-purpose flour; cook slowly over low heat)
• Salt and pepper
• Croutons, sour cream, and sliced chives, for garnish

Directions

Preheat oven to 350 degrees F.

Combine 1/4 cup of olive oil and 3 drops of liquid smoke. Toss 4 of the portobello mushrooms in oil mixture and roast them in the oven for approximately 45 minutes.

Chop mushrooms into cubes, in a large pot, saute the onions in olive oil. Once onions are sauteed, add uncooked portobello mushrooms and garlic.

After mushrooms and garlic are cooked add roasted mushrooms, white wine and chicken broth and allow to simmer for 20 minutes.

Remove from heat and place mixture in blender. Add roux to pot.  Place mixture back in pot on stove and add roux. Let simmer for 20 minutes. Garnish with croutons, sour cream and sliced chives.