Grilled Portobello Bisque

• 4 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 2 Tbs. unsalted butter
• 1/2 cup finely chopped yellow onion
• 2 Tbs. sun-dried tomato paste
• 1 cup lower-salt chicken broth
• 1-1/2 cups half-and-half
• 2 Tbs. brandy
• Snipped fresh chives, for garnish
• Asian chile oil, for garnish (optional)

1. Prepare a medium-high (425u0b0F to 450u0b0F) gas or charcoal grill fire. Brush the portobellos on both sides with olive oil and season with salt and pepper.
2. Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until tender, about 2 to 3 minutes more. Finely chop the portobellos.
3. In a 3-quart saucepan, melt the butter over medium-high heat. Add the onion and cook, stirring often, until golden, 3 to 5 minutes. Add the tomato paste and cook, stirring, for 1 minute, then whisk in the broth and portobellos.
4. Puree the soup in a blender until smooth. Return to the pot, add the half-and-half and stir over medium heat until hot, about 5 minutes. Add the brandy and salt and pepper to taste.
5. Serve garnished with chives and a few drops of chile oil, if you like.
6. nutrition information (per serving):
7. Calories (kcal): 250; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 10; Protein (g): 7; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 13; Polyunsaturated Fat (g): 1; Sodium (mg): 350; Cholesterol (mg): 50; Fiber (g): 2;

portobello caps, olive oil, kosher salt, butter, yellow onion, tomato, lowersalt chicken broth, brandy, fresh chives, chile oil

Taken from www.epicurious.com/recipes/member/views/grilled-portobello-bisque-52462161 (may not work)