Looking for a quick recipe that tastes long-simmered? Look no further…
Into a large, heavy pot, over medium high heat, add
¼ c extra virgin olive oil (or butter)
and heat until oil shimmers (or butter stops foaming). Roughly chop
1 medium yellow onion
12 ounces Portobello mushroom caps (or baby bellas, aka criminis)
Sauté onions until soft; add mushrooms. Sauté mixture until onions are golden and mushrooms have given off all water.
Turn heat to high; deglaze pan with
3/4 cup Burgundy wine (white or red)
and allow to reduce by half. Turn heat to medium; add
Simmer for 10-15 minutes, or until mushrooms are tender. Add
1 c heavy whipping cream
2 green onions, chopped, green part only
2 sprigs parsley, chopped fine
Salt to taste (about 1t)
Bring to a simmer again. Use an immersion blender to blend about half of the soup, leaving some chunks of onion and mushroom. Taste and adjust salt/pepper as needed.
Makes 4 servings. This is delicious with toast dressed in extra virgin olive oil and shredded parmesan, toasted until golden. The mushroom caps are very robustly flavored and I recommend the red wine version. Using baby bellas lends less woodsy flavor and the white wine will not overpower the more delicate flavor.
Prep time: 15 minutes
Total time: 25 minutes
Taste [rate 5]
Ease [rate 4]