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Recipe

Grilled Portobello Bisque

By Judith Fertig Fine Cooking Issue 124
Featured in our Backyard BBQ Guide
Scott Phillips

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)

Nutritional Information

  • 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.
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Reviews

  • 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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