Portobello Mushroom Soup

• 8 medium-sized portobello mushrooms, divided
• 3 tablespoons olive oil
• 1/2 teaspoon worcestershire sauce
• 1 onion, chopped
• 4 garlic cloves, minced
• 1/4 cup chardonnay
• 6 cups chicken stock or vegetable stock
• 8 tablespoons butter
• 1/2 cup all-purpose flour
• 1 cup heavy cream
• salt and pepper to taste

1. Preheat oven to 350 degrees F
2. Combine olive oil with worcestershire sauce and toss half of the mushrooms in the mixture.
3. Take the mushrooms out of the mixture and place them on a baking sheet; roast for 30 minutes.
4. Chop up the rest of the mushrooms.
5. In a large pot saute the onions in a bit of olive oil.
6. When the onions are cooked, add in the chopped mushrooms and minced garlic.
7. Once the mixture is cooked, add in the roasted mushrooms, white wine, and stock; simmer for 20 minutes.
8. Remove from heat and place mixture in blender.
9. In the meantime prepare the roux by combining the stick of butter and flour; stir and cook over low heat until combined.
10. Place the roux into a deep pot and stir in the heavy cream.
11. Add in the blended mushroom mixture and simmer for 20 minutes.
12. Salt and pepper to taste.

portobello mushrooms, olive oil, worcestershire sauce, onion, garlic, chardonnay, chicken, butter, allpurpose, heavy cream, salt

Taken from food52.com/recipes/11147-portobello-mushroom-soup (may not work)