Cream of Portobello Mushroom Soup

Cream of Portobello Mushroom Soup

This soup is a creamy mix of goat cheese, heavy cream, portobello mushrooms, onions, and garlic, with savory undertones from fresh rosemary, sage, and thyme. The mushrooms, onion, and garlic are reduced and slightly caramelized over low heat to release both the sweetness and savoriness of the vegetables. Makes about 4-6 servings.

What you will need:
a food processor
3 T butter
2 lbs portobello mushrooms
1/2 an onion
3 cloves of garlic
1-2 sprigs of rosemary
1-2 sprigs of thyme
1 sprig of sage
1 c heavy whipping cream
4 oz goat cheese (Parmesan, Asiago, or Romano cheese would work great, too)
1 1/2 tsp apple wood smoked sea salt
1 1/2 T Italian seasoning

In a large sauce pan or cast iron skillet, melt the butter over low heat. Clean mushrooms and remove any part of the stem that is unusable. Set aside about 1/2 lb of the mushrooms and chop the remaining pound and a half into smaller pieces. Add to the food processor along with your onions and garlic. Pulse and then mince the mixture on the low setting for about 35 seconds, or until the mixture is even. You may have to do this in a couple of batches. Transfer to the pot and add your sprigs of rosemary, sage and thyme. Continue cooking on low heat for about 30-35 minutes, stirring every 4-5 minutes. Add your heavy whipping cream, turn up the heat just slightly, and continue to cook for 5 minutes. With a pair of tongs, remove the sprigs of rosemary, sage, and thyme. Add the goat cheese and stir continuously until it is completely mixed in (you may have to turn up the heat a little bit more). Add your smoked sea salt and Italian seasoning and serve!

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