Smoky Portobello Soup

By Juli Hunt | July 4, 2026 |
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A rich, velvety portobello soup with a whisper of smoke, courtesy of Paula Deen.

Smoky Portobello Soup

Creamy roasted portobello soup with a hint of smoke, finished with heavy cream and a butter-flour roux.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings: 8
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/4 cup olive oil
  • 1 tsp liquid smoke
  • 1/2 cup sweet onions chopped
  • 8 portobello mushrooms medium
  • 1 1/2 tbsp garlic chopped
  • 1/4 cup white wine
  • 8 cups chicken stock
  • 1 1/4 cups white roux 1 stick butter + 1/2 cup all-purpose flour, cooked slowly over low heat
  • 1 quart heavy cream
  • Salt and pepper
  • Croutons, sour cream, and sliced chives for garnish

Method
 

  1. Preheat the oven to 350°F. Combine 1/4 cup olive oil with 3 drops of liquid smoke. Toss 4 of the portobello mushrooms in the oil mixture and roast about 45 minutes, then chop into cubes.
  2. In a large pot, saute the onions in olive oil. Add the remaining 4 uncooked portobello mushrooms and the garlic and cook. Add the roasted mushrooms, white wine, and chicken stock, and simmer 20 minutes.
  3. Remove from heat and puree the mixture in a blender. Blend in the heavy cream.
  4. Return to the pot, add the roux, and simmer 20 minutes. Season with salt and pepper.
  5. Garnish with croutons, sour cream, and sliced chives.

Posted in Recipes, Soups

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