 | Portobello Mushrooms - Scrape out the black insides.
Drizzle with good olive oil and 2-3 Tablespoons
of minced garlic |
| Roast in 300 degree oven for 1 hour - This
can be done early in the day |
| When the Mushrooms come out of the oven, Puree them
with a little chicken stock in the food
processor. |
| In a soup pot add the Pureed Mushrooms & 4 cups
of chicken stock heat on Medium - Do not
boil |
| Add 1 to 2 cups of Heavy Cream (If you don't have heavy
cream you can use milk, but then I would
add a stick of butter. This is not a
diet dish ;-)) |
| To make sure you don't curdle your cream add a little of
the hot soup to the cream first to bring
it to a warm temp, then add it to the
soup. |
| Serves 8 to 10 |
