Creamy Stuffed Mushroom Soup

For day 13 of Soup Month 2013 we have a slightly unconventional soup, that I'm sure you won't see on any restaurant menu.  This soup combines the silky goodness of creamy mushroom and onion soup with one of my favorite classic appetizers, the Crab Stuffed Mushroom.  If you're a fan of mushrooms, you're going to love this recipe.

This turned out to be a delicious soup and it would be wonderful served alongside a grilled New York Strip Steak. Although a bit whimsical, this soup has a lot going for it.  After sautéing onions and Portobello mushrooms, a bit of dry red wine is added and allowed to reduce.  Beef broth is added, then the mixture is pureed almost smooth, with a few tiny bits if mushroom still visible.  A touch of cream tops off the soup to thicken it slightly and add a layer of richness.

To garnish this soup we added a couple of Crab and Cheese Stuffed Mushrooms, which can be served on the side, but taste wonderful served in the soup.  The mushroom caps are baked until the filling is hot and the cheese on top is melted and golden, which adds a roasted mushroom flavor to the soup.  Slicing through the cheesy mushroom, then scooping up a little soup with each bite is an amazing experience.  If you prefer not to make the stuffed mushrooms, the soup is delicious on its own, or you could quickly sauté a few sliced mushrooms and add a spoonful to the center of each bowl.  Enjoy!!

1 TB  Butter
1 TB  Olive Oil
1 large  Onion, sliced
8 oz  Portobello Mushrooms, cleaned and sliced
2 tsp  Minced Garlic
1/4 cup  Dry Red Wine
24 oz  Beef Broth
8 - 10 large  Stuffed Mushroom Caps (click here for recipe)

In a medium soup pot, melt the butter and olive oil over medium-high heat.  Add the onions and sauté 3 minutes, then add the mushrooms and cook until the vegetable are very tender, about 8 minutes.  Add the garlic and cook 1 minute longer.

Add the red wine to the pot and stir, cooking for about 5 minutes until the wine reduces by half.  Add the beef broth to the pot, reduce heat to medium and simmer for 15 minutes.

Remove the pot from the stove and use an immersion blender to carefully puree the soup until smooth.  Return the soup to medium heat and add the cream, stirring until the soup thickens slightly.

Ladle the soup into bowls and top with 2 or 3 Stuffed Mushrooms and serve.