I just made this soup on Sunday and we loved it. I'm not that great at following exact recipes. I modified it by putting only half the onion, and of course added more garlic due to my lovely husband. I also left out the tarragon and the splash of Sherry! Enjoy
Portobello Bisque with Parmesan
Ingredients:
2 tablespoons butter,
1 small onion, roughly chopped
2 garlic cloves, sliced
10 ounces portobello mushroom caps, roughly chopped
1/4 cup uncooked white long grain rice
5 cups chicken or vegetable broth
1/2 cup half-and-half
2 teaspoons of tarragon
1 tablespoon dry Sherry
4 tablespoons grated Parmesan cheese
salt and pepper to taste
Directions:
Heat butter in a small saucepan over medium heat. When butter starts bubbling add the onion, garlic and saute for 3 min.
Add the mushrooms, rice, and broth. Bring to a boil. Reduce to a gentle simmer and cook for 30 min, uncovered.
Remove from heat and add half-and-half.
Working in batches, puree the soup in a blender until smooth. after pureeing, return soup to pot and heat to serving temperature. Season with salt and pepper.
Divide the soup between 2 bowls and garnish with tarragon, Parmesan cheese and splash of Sherry.
Source: Recipe taken from The everything cooking for Two cookbook. You can find it here.
