The Recipes

Portobello Mushroom Soup

Let me start off by saying you can use whatever mushrooms you want.  I just happened to have two portobello caps to use up, but use whatever mushrooms you have on hand - about two cups of chopped mushrooms.

Portobello Mushroom Soup


- 2 portobello mushroom caps
- 1/4 yellow onion, diced
- 1 garlic clove, minced
- 1/4 c. marsala wine
- 1 T. ground cardamom
- 1 bay leaf
- 2 c. vegetable stock
- salt
- pepper
- olive oil
- 1/2 lemon, zested
- 1 T. of creme fraiche

In a large pot, heat 1 T. of olive oil.  Add the onion and season with salt.  Cook for five minutes, then add the garlic and cook a minute longer.  Add in the mushrooms, stir, and cook for 8-10 minutes.  Deglaze the pan with the marsala.  Next, add in the cardamom and season with salt and pepper.  Stir, then add in the stock and bay leaf.  Simmer for 20-25 minutes.  Discard the bay leaf.

Transfer the mixture to a blender and blend until combined.  Return to the pan and heat through.

Combine the lemon zest and creme fraiche.  Plate the soup and finish with a dollop of the creme fraiche.