Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Portobello Mushroom Soup 443-801-7535. Or contact us via...
Recent Airings
Contest Rules
For Pet's Sake
Search the 'Net
Side Dishes
Soups & Starters
    Born-Again Deviled Eggs
    Braised Sweet Pumpkin
    Broccoli Bean Soup
    Brown Rise Cheese Bites
    Buffalo Wings
    Chicken Dumplings
    Chicken Stock
    Cold Avocado Soup
    Crab Quesadillas
    Cream of Potato
    Creamy Parsnip Soup with Polka Dots
    Cumin Matzo Balls in Cilantro Broth
    Dr. Roberts' Salsa
    Edamame Matzo Ball Soup
    EZ Black Bean Soup
    E-Z Clam Chowder
    Fish Chowder
    Fresh Artichokes
    Garbonzo Bean Soup (MD)
    Garbonzo Bean Soup (PA)
    Hot Crab Dip
    Low Fat Corn Chowder
    Matzo Ball Soup
    Mini Meatballs
    Mushroom Pate
    Noodle Soup
    Oyster Stew
    Oysters a l'Amore
    Portobello Mushroom Soup
    Presentation Tips
    Pumpkin Soup
    Salt-Cured Salmon
    Shrimp Bisque, Reduced-Fat
    Shrimp Dip
    Shrimp Soup
    Southwest Stew
    Spinach Balls
    Stuffed Mushrooms
    Sweet Potato & Jalapeno Soup
    Three Onion Soup
    Turkey Chili
    White Chili
Portobello Mushroom Soup

A full-bodied puree of these mushrooms makes a very nice, hearty full-flavored soup that's great any day or night of the week. When this goes into the blender, I'll pulse each batch differently in order to get a mix of textures. Nice served with a garnish of wild rice.

2 tablespoons olive oil
2 medium yellow onions
2 cloves garlic
1 stalk celery
4 large or 6 medium portobello mushrooms
1 potato, cubed
2 teaspoons dried Italian herbs
red pepper flakes to taste
cracked black pepper to taste
6 cups broth [beef or vegetable]

Heat water or stock or broth and bring to a boil as you make the following:

Heat oil in heavy stockpot over medium heat. Rough chop the onion, garlic and celery and saute until softened. Rough chop the mushrooms and potato and stir into the pot along with the seasonings.

Stir mushrooms to coat with onion saute. The mix will be dry as mushrooms like to soak up any liquid. Now add your boiling water, stock or broth. Bring soup to a simmering boil. Reduce heat to low and simmer for at least 40 minutes until it has reduced some and the flavors have concentrated.

Ladle some soup into a blender up to half-full and puree in batches. Mine took 4 batches which I pulsed each one differently in order to make a soup that had some chunks, some bits and some puree. Pouring each batch as you go into a large bowl or another soup pot is helpful.

Check seasonings and adjust to your taste, if necessary. Keep warm until ready to serve.

Serves 4 to 6

Comments: Send us comments about this recipe