So it’s 5:45 in the morning and I really wish I could put myself back to sleep. But low and behold… I’m up and with work only a few short hours away, I suppose a shot of whiskey is probably not such a good idea. And with the amount of hours I’ve been putting in at the office lately the thought of folding laundry or doing any sort of house chores whatsoever is nearly enough to force me not only to have a shot but possibly chug the entire damn bottle. What to do what to do… one of those strong moral judgment calls if you ask me.
Let’s cook shall we, yes, it has been too long my dear old friend kitchen since we last shared a moment together. How can I possibly tell you pots and pans that it hurts me more than you that we have not touched one another. Oh dear beautiful knives… how I long to hold you once more. Enough already you get the point…. So I start a pot of coffee as I dive into the realm of my fridge to decide what creation I will be making this bright and early morning, only to discover that along with working the hours I have been lately, I haven’t gone to the store in over a week and there may very well be some science projects making home in the back of the fridge.
Then I see staring back at me longingly from the basket on the counter one lone garlic knob… almost whispering in my ear all the things that I could do to it. Hold me, love me, use me it says….. Yes I have issues I’m well aware of that fact at this point in my life. But none the less that is exactly how this recipe came to fruition. Here it is, the best Roasted Garlic Portobello Mushroom soup that you will ever have, I guarantee it. And no 6am in the morning is not too early to cook with wine… if I’m not drinking it; I sure as hell am going to cook with it.
For the garlic, the first thing you are going do is cut the top ¼ off the entire head and rub it down with a little Walnut oil (you can use regular olive oil if you’d like, but I like the nutty hint that walnut adds to the soup). Then sprinkle that little bundle of delight with some smoked paprika and wrap it in foil. Pop it in a pre-heated 350 degree oven for about 30 minutes.
Here is the list of the rest of the non-spoiled ingredients that I found in my fridge to create this soup for the gods….
-1 Shallot finely chopped
-2 Carrots finely chopped
-1 large Portobello Mushroom Washed, Dried and cut into ½ inch cubes
-2Tbsp. Walnut Oil (what can I say… I enjoy the flavor of nuts)
-Herbs 1 tsp. chopped sage, ½ tsp. chopped thyme
-Salt and White Pepper to taste
-1Cup White Wine
-1/2 Cup Beef Broth
-2 Cups of Half and Half
-Some grated Parmesan Cheese
So the garlic is roasting its beautiful little self in the oven and I am now on my second cup of coffee, time to make this soup happen.
In a large pan brown your butter, because everything tastes better when the butter is a little browned don’t you agree. Then you toss in your shallots, carrots, Portobello and herbs and let them all get nice and tender, takes about ten minutes. Next add in your Walnut Oil and salt and pepper and stir them all together. At this point you can mash in the roasted garlic, just press out each of the individual cloves and they should pop right out of their skin.
Now the fun part… yes wine. And for once I won’t be sharing in the indulgence. Pour the wine into your pan and allow the mixture to reduce about halfway, add the broth and reduce again. By this point your veggies are extremely tender and giving off the most amazing aroma into the crisp morning air….. Time to blend. If you happen to be obsessive compulsive like me than you own not only one but two immersion blenders if not, then just use a blender and puree the mix down until nice and smooth.
If you aren’t planning on enjoying the soup right away then you can stop at this point in the cooking process and either refrigerate or freeze your soup base until you are ready to eat it. Or you can move right on to the next step which is simply stirring in the parmesan cheese and milk, heat and serve.
Yes, I know this was not quite as lively as most of my recipes but remember I’m sober and it’s 6am, so give me a break and a raincheck on that double shot of whiskey…. Enjoy!