Ingredients

• 1/4 cup olive oil, plus additional for sautéing
• 1 teaspoon liquid smoke (only 3 drops used for mushrooms)
• 1/2 cup chopped sweet onions
• 8 medium portobello mushrooms (4 for roasting, 4 fresh)
• 1 1/2 tablespoons chopped garlic
• 1/4 cup white wine
• 8 cups chicken stock
• 1 1/4 cups white roux (made with 1 stick of butter and 1/2 cup all-purpose flour)
• 1 quart heavy cream
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F
2. Combine 1/4 cup of olive oil and 3 drops of liquid smoke in a small bowl
3. Select 4 of the portobello mushrooms and toss them in the oil mixture
4. Roast the coated mushrooms in the oven for approximately 45 minutes
5. Once roasted, cut the mushrooms into cubes and set aside
6. Chop the remaining 4 uncooked mushrooms into cubes
7. In a large pot, heat a small amount of olive oil over medium heat
8. Add the onions and sauté until translucent
9. Add the uncooked mushroom cubes and garlic to the pot and cook until softened
10. Add the roasted mushroom cubes, white wine, and chicken broth
11. Allow the mixture to simmer for 20 minutes
12. Remove from heat and carefully transfer the mixture to a blender
13. Blend until smooth, working in batches if necessary
14. Meanwhile, prepare the white roux by cooking the butter and flour over low heat until smooth
15. Return the blended mushroom mixture to the pot and add the roux
16. Slowly blend in the heavy cream
17. Return the pot to low heat and let simmer for 20 minutes, stirring occasionally
18. Season with salt and pepper to taste
19. Serve hot