Well, we are soon entering the season for soups, casseroles, and stews. I found this recipe last week when I realized that I had a pound of baby bella mushrooms just hanging out in the fridge with nowhere to go. My husband is a fan of bisques, so I figured why not? I decided to use one of the most highly rated recipes I could find..Paula Deen’s (of course). The reviews were very positive, but many included concerns regarding the fat content. Her recipe calls for a quart of heavy cream, olive oil, a stick of butter, and sour cream as a garnish. I’m sure it’s delicious! But, Scott and I try to reserve super-rich meals for special occasions.
So, I modified her recipe a bit. You can even use fat free half & half if you really want to cut out the fat grams. Scott loved it and said he couldn’t imagine it with any more cream, so I’m pretty sure you will love it, too. Who knows, maybe Paula would even try it this way??
1/4 cup olive oil
1 teaspoon Sriracha Sauce or red pepper flakes
1 cup chopped sweet onions
2 pounds of portobello mushrooms
4 Cloves chopped garlic
1/4 cup white wine
6 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 3/4 cups of half & half
Salt and pepper
Croutons and sliced chives, for garnish
* Preheat oven to 350°F.
* In a large freezer bag, combine 1/4 cup of olive oil and hot sauce or red pepper flakes. Toss half (1 pound) of the Portobello mushrooms (whole) in oil mixture and roast them in the oven for approximately 45 minutes.
* Meanwhile, chop remaining mushrooms into cubes.
* In a large pot, saute the onions in olive oil over a medium-high flame. Once onions are sauteed, add uncooked portobello mushrooms and garlic and cook/stir for a few more minutes.
* Add roasted mushrooms, white wine, and chicken broth and allow to simmer for 20 minutes. Remove from heat and place mixture in blender.
* In a separate medium saucepan, make the roux by melting butter and whisking flour. Slowly blend in the half & half.
* Place mixture back in original large pot on stove and add roux. Let simmer for 20 minutes.
* Garnish with croutons and chives.