RECIPE BOOK: Portabello Mushroom Soup

Today's recipe comes as an adaptation of Paula Deen’s Smokey Portobello Soup.  It is incredibly simple and quick to make and if you like mushrooms as much as I do, it's so freakin' delicious!!!

** I will add a picture as soon as I remake the recipe.  

Every picture online makes use of the roux from Paula's recipe 

and since I didn't, that would be a vast misrepresentation. **

INGREDIENTS

3 medium Portobello mushrooms, cubed

1 small yellow onion, diced
4 cloves garlic, diced
2 cups vegetable broth/stoc

2 tbsp green onion, chopped
Salt

INSTRUCTIONS

Preheat oven to 350 degrees F.

Place 2 Portobello mushrooms in a baking pan and roast them in the oven for 40 minutes. Chop the mushrooms into cubes. In a large pot, saute the onions for 5 minutes. Once onions are sauteed, add uncooked portobello mushrooms, garlic, and scallions and cook for another 2 minutes.  Once the onions are fragrant, add roasted mushrooms, and broth and allow to simmer for 20 minutes. 

NOTES

I prefer this soup with vegetable broth/stock.  However, beef broth makes it taste like a steakhouse soup, which I admit could be nice depending on what it is served with.  

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Questions
1.  What's your favorite soup?

2.  Any preference for vegetable, chicken, or beef broth/stock?


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