Cream of Portabello Mushroom Soup

I am so behind on my posts it’s crazy! Amongst taking wedding photos and senior portraits this weekend (which I can’t wait to post, because they’re some of the best photos i’ve ever taken!) I also have a few amazing recipes I want to share, as well as my sons cute bedroom re-do. I’m trying to get my house together before my Mum and sister come to stay (from England) next saturday. I’m also taking a couple of camera classes right now, and learning manual mode (and I can’t WAIT to share what I have learned there!) We have our family pictures this weekend, and Disney on ice! (Yay!) And basically, all kinds of things happening. I can’t stress how crazy I have made my life this week, and my husband is leaving me alone while he goes on three business trips back to back to Las Vegas, California and Chicago! I just hope you will bear with me while I try really hard to play catch up a little bit!

As far as this recipe, I made it almost a week ago now! (I really am behind!) :-( I am a HUGE mushroom lover, so I thought the soup was absolutely divine. My husband hates mushrooms and refused to even try it though–so I ended up making three separate dinners that night! Then, just when I thought no one appreciates my cooking, I actually had a couple of friends stop by, so I got to feed them some of this soup, and they loved it just as much as I did! It really is heavenly! Since my husband IS going away for an entire week, I guess I know what i’ll be making myself! :-)

Here is the recipe, adapted & converted from noobcook

Ingredients:
2 Tbsp unsalted butter
1 medium yellow notion, diced
2 cloves garlic, peeled and crushed
1 Tbsp AP flour
3 1/2 cups chicken bouillon/broth
22 ounces portobello mushrooms, chopped into large chunks
5 fresh sage leaves, chopped finely
1/2 cup white wine
1/2 cup heavy whipping cream (plus more for serving)
Salt and pepper to taste

Directions
Melt butter in large, deep pan. And the onions and garlic, and cook over low heat until the onions have just start to soften (about 4 minutes) Stir in the flour, cook for one minute, then gradually stir in the chicken bouillon.

Add the mushrooms and bring to a boil. Reduce heat, cover and simmer gently for about 15 minutes, until the mushrooms are tender. Stir in the sage.
Remove a couple of ladlefuls of the mushrooms, chop them to small pieces and set aside. Process the remaining soup in a food processor or blender until smooth.

Return the soup to the pan, stir in the wine & cream. Bring to a boil, and boil for about 5 minutes to thicken the soup, and make sure the alcohol is cooked out. Season with salt and pepper to taste. Ladle into bowls and garnish with the chopped mushrooms, a few swirls of cream, and some sage.
I made some parmesan crostini to go with it, which made this soup extra divine! I REALLY do love this recipe, even if my husband doesn’t!

What’s funny is that I made my kiddos tomato soup, and my daughter asked to try mine. Then she ate a HUGE bowl of this mushroom soup, and absolutely loved it!! This just re-affirms my observation, that girls love mushrooms and guys hate them! So weird.

Hope you enjoy this recipe (ladies!) ;-)

<3 Sarah