Creamy Grilled Portobello Mushroom And Garlic Soup

Discover a rich, umami-packed creamy soup made with grilled or broiled portobello mushrooms and garlic. Perfect for a healthy, hearty, and flavorful meal.

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MUSHROOMS VS MEAT: Mushrooms have “umami,” which is sometimes called the fifth taste (along with sweet, salt, sour and bitter). We have specific receptors for this taste, which is why mushrooms are such a great meat-replacement. But beyond that, mushrooms are better for us than meat in so many ways. They are packed full of vitamins and minerals, including B vitamins (which are important for energy) and zinc (which helps the immune system and plays a role in our sense of taste and smell); they’re also full of antioxidants and don’t contain any fat!

Course soup

Cuisine Mediterranean

Keyword creamy mushroom soup, Diane Kochilas recipes, grilled mushroom recipe, healthy soup recipe, Mediterranean diet, Portobello mushroom soup, vegan soup

PREP TIME 15 minutes

COOK TIME 1 hour

SERVES 6

Ingredients

1 head of garlic
½ cup extra virgin Greek olive oil plus more as needed
3 large red or yellow onions peeled and quartered
8 medium-large portobello mushrooms
Greek sea salt and freshly ground black pepper to taste
2 tsp dried tarragon
2 tsp dried marjoram or thyme
2 scant tsp flour or almond flour
1 cup dry Greek white wine
1¼ quarts vegetable stock
¾ cup coarsely chopped cashews or almonds
1 Tbsp balsamic vinegar

Instructions

Preheat the grill or broiler. Wrap the garlic in aluminum foil and place on the grill rack or under the broiler about 8 inches from heat source. Grill or broil the garlic for about 20 minutes.
In a medium bowl, toss the onions with 3 tablespoons of olive oil. Brush the remaining oil generously over the portobellos. Place on a shallow pan and grill-smoke over medium-hot part of barbecue with the lid closed or broil about 8 inches from heat source. Either way, the mushrooms and onions will take about 12 - 15 minutes and should be slightly charred.
Remove, cool slightly and chop the onions and mushrooms and keep separate.
Remove the garlic. Open the aluminum foil and let the garlic cool until it is cool enough to handle.
In a large pot over medium heat 2 more tablespoons of olive oil. Add the chopped charred onions and cook for five minutes. Add the mushrooms and roasted garlic and toss to coat. Sprinkle with salt, pepper, tarragon and marjoram. Sprinkle in the flour and turn until the mixture becomes a little pasty. Pour in the wine. As soon as the alcohol steams off add the stock. Bring to a boil over high heat, reduce to medium, and simmer for 15 minutes, for the flavors to meld. Remove from heat. With an immersion blender, puree the soup in the pot. Alternatively, let it cool slightly, drain it, reserve the liquid and puree the solids to a creamy consistency in the food processor at high speed. Place back in the pot and stir over medium heat. Add the balsamic, stir well, adjust seasoning with salt and pepper and serve garnished with some of the nuts.