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I'm gonna show y'all, probably, my all time favorite,
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smoky cream of mushroom soup that I just fell in love with
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when I was down in Florida visiting this restaurant.
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You can smoke your portabella a couple of different ways.
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You can do it on a grill, over an open fire with wood,
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using wood to give it that wonderful smoky flavor,
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or you can do the way that I opted to do mine,
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which is a real shortcut.
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And I have just taken my whole portabella
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and I coated it in a little olive oil,
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just rubbing like that.
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And to that, I'm gonna add just a little liquid smoke,
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and I mean very small amount of liquid smoke.
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But that's gonna give it the flavor
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that the wood would have given you had we done it outside.
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And I'm just gonna put these in a dish,
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sprinkle 'em with a little bit more olive oil,
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and then I'm gonna just roast them off in the oven.
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And I've got my smoked portabella
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and this is what they'll look like.
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So, the recipe is four regular portabellas
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and four that's been smoked.
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And now I'm just gonna rough chop
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and add it to the others.
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So, this will give me four natural portabellas.
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And I'm gonna do the same thing to these mushrooms,
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just gonna rough chop them.
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So, I've got a 1/2 a cup of onions
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that have been sauteed off in a little olive oil,
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and now I'm gonna take 'em mushrooms
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and throw 'em in here with our onions,
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and I'm gonna use 1 1/2 teaspoons of fresh minced garlic.
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So, we just gonna saute that off just for a minute.
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Now, I have a 1/4 of a cup of wine
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that I'm gonna pour over those mushrooms.
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And in goes our eight cups of chicken stock.
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I'm gonna let it come to a boil, put a lid on it
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and let it simmer for about 20 minutes.
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Now, we don't have 20 minutes.
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So, I have a pot that's already ready,
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that's cooked for 20 minutes.
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So, I'm gonna just switch that out
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because I want y'all to see how this looks.
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The mushrooms have shrunk.
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I'm gonna take my little wiper dipper machine
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and I'm gonna insert it into the soup
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and I'm gonna puree those mushrooms, onions and garlic.
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Sounds like I'm cutting the hedge, doesn't it?
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Well, I just puree it like that, y'all.
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Now, what I'm gonna do next is make a white roux
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for our cream of mushroom soup.
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I'm gonna use a stick of butter and a 1/2 a cup of flour.
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And when I say a white roux,
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that means I'm not gonna let that flour brown.
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I'm just gonna incorporate the butter
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and the flour together.
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Now, our butter's melted and I'm gonna add our flour
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and that's a 1/2 a cup.
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You'll wanna make sure that while you're preparing your roux
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that you mash out any lumps that might be in there
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because we don't want our soup to be lumpy.
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We want it to be very smooth.
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So, I'm gonna add our roux
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to our mushroom mixture.
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And that stick of butter
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is not gonna do one thing to hurt the flavor of this soup.
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Now, I'm gonna add our one quart of heavy cream to this,
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and I'm gonna let it cook for about 20 more minutes.
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Oh, that's looking mighty fine.
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We're getting very, very close.
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And when we come back, this beautiful soup
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should be ready to sample.
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This smoky cream of mushroom soup is I think just perfect.
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So, let's come on down here and taste that cream
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I wanna show you how this was served.
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All right, let's see.
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I think I can just pour that without making a mess.
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Now, you can serve this in one big serving bowl
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or you can put in individual serving bowls.
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The way this was presented to us was a little dollop
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of sour cream in the center,
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sprinkled with onions,
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the green onion tops,
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♪ Look how good that looks ♪
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And of course, if you're not a big meat eater,
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you can certainly do away with the bacon.
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That's truly optional.
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But you know, in Paula world, if it's an option
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and involves bacon, you know that I'm gonna use it.
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Hard to believe that just last weekend
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I was down in Florida eating this.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
