I love mushrooms.
They are divine.
I love mushroom soup too.
This is not soup.
It's so thick that it has to be called a bisque.
And that's so much fancier too, right?
It also has a secret.
Makes it all smoky and heavenly.
But, if you aren't into artificial (which usually, I'm not), then by all means, grill your mushrooms over a good charcoal grill and leave this out.
I was feeling lazy.
Adapted loosely from Paula Deen.
2 tablespoons olive oil, plus a splash more, divided
1/4 teaspoon liquid smoke
1/2 cup chopped sweet onions
4 medium portobello mushrooms, 2 whole, 2 chopped
2 medium garlic cloves, chopped
Splash of white wine
4 cups beef stock
1/2 stick butter
1/4 cup flour
2 cups heavy cream or half and half
Salt and pepper
Sliced scallions, for garnish
Preheat oven to 350*.
Combine the olive oil and liquid smoke and toss the two whole portobello mushrooms in oil mixture and roast them in the oven for approximately 45 minutes. Remove and chop into cubes. In a large pot, saute the onions in a bit more olive oil. Once onions are sauteed, add uncooked chopped portobello mushrooms and garlic. After mushrooms and garlic are cooked, add the reserved roasted mushrooms, white wine, and beef stock and allow to simmer for 20 minutes. Remove from heat and place mixture in blender. Melt the butter in the same pot, over medium heat. Whisk in the flour and cook for a few minutes, until golden. Whisk in the heavy cream. Add the blended mushroom mixture to the cream and let simmer for 20 minutes. Garnish with sliced scallions and enjoy!