Posted by: catailsandotherfoundthings | May 12, 2010

Smoky Portobello Mushroom Soup

I recently heard some amazing research on the holistic health benefits of mushrooms. There are even studies being done on some exotic mushrooms that could potential cure or prevent cancer. Today I am sharing with you an amazing recipe I stumbled across on allears.net. The Artist Point Wilderness Lodge’s Smoky Portobello Mushroom Soup.

Portobello mushrooms pack a punch of nutritional value. They are low fat and high fiber. They contain selenium, a mineral for optimal antioxidant activity, potassium, B vitamins and their polysaccharide and beta-glucan components show anit-cancer properties.

A shopping tip for picking the best portobella’s is be sure to look for the smoother and firmer caps that do not have any slimy wet patches. Store them in a loose closed paper bag in the refrigerator.

One cup of grilled portobello slices contains:
Calories: 42 kcal
Fat: 0.9 g
Carbohydrates: 5.9g
Protein: 5 g
Fiber: 2.7 g
Glycemic Index (GI): Low (below) 55

Ingredients:
6 medium portobello mushrooms
3 medium smoked portobello mushrooms
1/2 cup sweet onions
1/2 cup chardonnay
1 1/2 qts. heavy cream
24 oz. chicken broth
1 1/2 Tbsp. chopped garlic
1 1/4 cup white roux (equal parts of butter & flour; cook slowly over low heat)salt and pepper to taste
croutons
chive oil
roasted shitake mushrooms
chives cut for garnish

Pre-prep of ingredients:



* Smoked Portobello Mushrooms
-In a home smoker, place thick slices of portobello mushrooms on the rack and cold smoke for one hour
(oak chips are suggested)

*Croutons
1. Pre-heat oven to 325 degrees.
2. Cut 6 slices of your favorite bread into 3/4″ squares.
3. Toss in a bowl with 1/4 cup melted butter.
4. Place on a baking sheet and season with salt and pepper to taste.
5. Bake at 325 degrees until brown.

*Chive Oil
1. Place 1 cup of light olive oil in a blender and add to that 1 cup of chives.
2. Blend for 30 seconds and let rest for 1 hour.
3. Strain through a find sieve.

*Roasted Shitake Mushrooms
1. Thinly slice 2 cups of Shitake Mushrooms.
2. Toss with 2 tablespoons of olive oil and a little salt and pepper.
3. Place on a baking sheet and roast in the oven at 375 degrees until crispy and golden brown.

*Sour Cream
1. Place a little sour cream in a bowl and whip it up by hand until smooth.
2. Set aside.

Instructions:
1. Clean the portobellos by wiping them with a damp towel, remove the mushroom gills.
2. Saute the onions lightly.
3. Add the unsmoked mushrooms to the onions.
4. Add the garlic when the mushrooms are almost cooked.
5. Add the smoked mushrooms.
6. Add the Chardonnay and reduce by half.
7. Add the chicken broth and bring to a simmer.
8. Place in a blender or food processor in batches.
9. Add the heavy cream slowly and continue to blend.
10. Season to taste.
11. Place the mixture back into the pot.
12. Add the Roux and let simmer for 20 minutes.
13. Serve hot and garnish with croutons and roasted shitake mushrooms, a dollop of sour cream, drizzle with chive oil and cut chives.

Now, whip it up and enjoy!  Please share your comments and any other delicious mushroom recipes you suggest.  Always remember that some wild mushrooms are poisonous, so be sure you are selecting only store bought mushrooms.  Every mushroom type has different nutritional value and details can be found on Wiki or google search engines.

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