Servings: 4

This fresh take on cream of mushroom soup gets deep flavor from grilled mushrooms, sun-dried tomato paste, and a dash of brandy.

Ingredients

4 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
Olive oil, for brushing
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
1/2 cup finely chopped yellow onion
2 Tbs. sun-dried tomato paste
1 cup lower-salt chicken broth
1-1/2 cups half-and-half
2 Tbs. brandy
Snipped fresh chives, for garnish
Asian chile oil, for garnish (optional)

Calories (kcal) : 250
Fat Calories (kcal): 160
Fat (g): 18
Saturated Fat (g): 10
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 4.5
Cholesterol (mg): 50
Sodium (mg): 350
Carbohydrates (g): 13
Fiber (g): 2
Protein (g): 7

Preparation

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the portobellos on both sides with olive oil and season with salt and pepper.
Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until tender, about 2 to 3 minutes more. Finely chop the portobellos.
In a 3-quart saucepan, melt the butter over medium-high heat. Add the onion and cook, stirring often, until golden, 3 to 5 minutes. Add the tomato paste and cook, stirring, for 1 minute, then whisk in the broth and portobellos.
Purée the soup in a blender until smooth. Return to the pot, add the half-and-half and stir over medium heat until hot, about 5 minutes. Add the brandy and salt and pepper to taste.
Serve garnished with chives and a few drops of chile oil, if you like.

(4 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Portobello Mushrooms
IN THIS RECIPE
Black Peppercorns
IN THIS RECIPE
Onions
FEATURED
Quail Eggs

Reviews

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Reviews (4 reviews)

Balls420 | 08/18/2019
very good. the brandy seems to take an extra day to blend in . . half the amount of brandy may be enough
Krispie | 11/21/2016
I really liked this. My husband liked it but didn't love it. I was unble to grill' the mushrooms - I broiled them instead. I would like to try this again when I have a grill available.
penelopeplantlady | 09/02/2013
Definitely delicious and a special occasion starter. I enjoyed making this soup; grilling the 'shrooms added a tasty twist. I generally stay away from 'creamed' things, but once in a while we all need to indulge! I had to really scour my local Whole Foods for the sundried tomato paste, but the flavor added made the hunt worthwhile. I'm taking the remainder of the batch as a hostess gift for a fellow foodie--including a small portion of the SDTpaste and a copy of the recipe.
castlebles | 08/20/2013
Perfect for a 4 to 6 oz starter to an elegant dinner. I added 1/2 umami paste to 1/2 tomato paste. Oh wow. Perfection

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What We're Cooking Now

Name: Grilled Portobello Bisque
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife; Olive oil, for brushing; Kosher salt and freshly ground black pepper; 2 Tbs. unsalted butter; 1/2 cup finely chopped yellow onion; 2 Tbs. sun-dried tomato paste; 1 cup lower-salt chicken broth; 1-1/2 cups half-and-half; 2 Tbs. brandy; Snipped fresh chives, for garnish; Asian chile oil, for garnish (optional)