10:08 pm - Sunday, December 8 2019
Home / Food / The Culinary Chase / roasted portobello mushroom soup

 

roasted-portobello-mushrrom-soup

roasted portobello mushroom soup

roasted portobello soup It wasn’t cold last week when I made this; I just wanted to slurp on homemade soup.  I had a package of portobello mushrooms that needed my attention before they spoiled.  Roasting the mushrooms brings out a rich and scrumptious taste.

Homemade soup does not need a recipe.  Yes, you read that correctly. Think of the veggies you like or whatever is in your fridge that needs to be used.  I always have on hand chicken stock, beef stock or coconut water. Cook the veggies for a couple of minutes then add liquid and cook until tender.  Purée to desired consistency.  When you add aromatics such as onion, garlic or leeks, they are the base for flavor and add depth. Expand on aromatics to include ginger, cilantro, star anise, Chinese five-spice, cumin, saffron, cinnamon, lemongrass. For an infographic on how to use aromatics, click here.  Don’t worry if you don’t have stock on hand, just add water.  For other soup recipes, search my blog or click here for one to get you started.

portobello mushrooms
6 to 8 cloves of garlic (skin removed & smashed)
fresh rosemary
bottle lager beer
beef stock
sea salt and freshly ground black pepper

Preheat oven to 400f (200c).

portobello soupClean mushrooms with a paper towel and remove stems.  Using a small spoon, gently scrape out the gills.  If you leave the gills on they will turn black when cooked and this juice will discolor anything you serve it with.  Another reason to remove the gills is that sometimes it’s the place where dirt can hide and no one wants to eat to dirt!  By the way, if the gills are soft or feel wet, they’re coming to the end of their life.  On a large rimmed baking tray add mushrooms, garlic and rosemary sprigs.  Season tops with s&p and add a splash of olive oil.  Pour half the bottle of beer around the portobellos.  Roast 20 minutes or until mushrooms have softened.  At the 10-minute mark, gently flip the mushrooms and move around to soak up the liquid.  Flip back over and continue cooking for the remaining 10 minutes.

roasted portobello mushroomsRemove from oven and roughly chop.  The beer should have reduced by half and will become slightly thicker.  I used less beer and ended up scraping what was left. Place chopped mushrooms in a pot over medium heat and add the roasted garlic along with any sauce.  Cover with the stock at least an inch over the mushrooms.  Bring stock to a gentle boil; remove from heat.  Use a hand immersion blender and purée.  If you find the soup is too thick, add more stock.  Season to taste, stir in about a tablespoon of lemon juice and drizzle extra-virgin olive oil.  Use truffle oil if you want more of an earthy tone.  Serve immediately.

The Culinary Chase’s Note:  Mushrooms should keep up to 7 days in the fridge if they’re in a paper bag.  Plastic shortens the lifespan of the portobello not to mention makes them slimy.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

You might also like...

olive-and-anchovy-bites-683x1024

olive and anchovy bites

When we invite friends over for dinner, it’s always a new menu.  And after many years of entertaining, this can seem as though there’s nothing new left in the tank!  Which is what it felt like last Thursday.  We had...

chow-chow

green tomato chow chow

After a green Spring and Summer, autumn is a pretty time for me.  The deciduous trees and shrubs shed their leaves by showing off brilliant shades of yellow, orange and red.  I love how everything in life is cyclical starting with the...

Leave a Reply

Your email address will not be published. Required fields are marked *