Do not copy any of my artwork, poetry or photography without my permission.

Do not copy any of my artwork, poetry or photography without my permission.
....carpe diem. The Daylily. "Be like the flower, turn your face to the sun." Khalil Gibran. She gives her all for just one day then bows her head to God and fades away to nourish the next generation. God I pray I may give my all each day to honor you and bow my head at the end to nourish the next generation. Peggy Jones. NOTE............ Please folks do not copy any of my art or photos on my blog without my permission. Thank you for your good manners.

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Tuesday, December 14, 2010

Once upon a Time Recipes -Smokey portobello mushroom soup

 This is not  really an old recipe. It was not my grandmother or mother's recipe, but I have made it for several Christmases, in a slow cooker, and as folks drop in there is something hot and my family loves this.

Some of our family has to make several stops on Christmas so a large dinner is not always needed.

We have country ham and all the trimmings for dinner but I keep something hot for drop ins.

I first tasted it many years ago when our parish priest had our Adult Education Committee for lunch.

I fell in love with it.

Smokey Portobello Soup


  • 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
  • 1 1/4 cups white roux (1 stick of butter and 1/2 cup all-purpose flour; cook slowly over low heat)
  • 1 quart heavy cream
  • Salt and pepper
  • Croutons, sour cream, and sliced chives, for garnish


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. Blend in heavy cream. Place mixture back in pot on stove and add roux. Let simmer for 20 minutes. Garnish with croutons, sour cream and sliced chives.

 Yum, yum, yum
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Jingle Poetry said...

thanks for sharing!

GrandmaK said...

Oh my how wonderful this sounds!!! Grand idea for an open house!! Well done! Thanks!! Cathy

lovestitch said...

Wow! Very yummy!!! Thanks ever so much!! Enjoy it!
Have a wonderful day!

Anvilcloud said...

Looks like a good eat and like a good solution to what to serve when.

Eileen said...

I've been making lots of soups in my slow-cooker these past few months, so thanks for this, I will be adding it to my recipes! Sounds delicious!
All the best,

Eileen said...

PS ~ 'LOVE your banner picture! Beautiful!

Karin said...

Wish I had a slow cooker - but a few hours simmer in my huge stockpot would probably work as well. Smells delicious!!!

Ima Weed said...

When will the next pot be hot?!

crochet lady said...

That sounds really good Peggy, I love mushroom soup!

Friko said...

butter, cream and sour cream?
Not for me, I am dairy intolerant.

Find a good one without milk products and I'm your man!