1 1/4 cup white roux (equal parts butter and flour; cook slowly over low heat)

1 1/2 tablespoon garlic, chopped

8 cup chicken stock

1 quart heavy cream

1 teaspoon liquid smoke

1/4 cup white wine

1/4 cup olive oil

1/2 cup chopped sweet onions

8   medium portobello mushrooms

Salt and Pepper to taste

Croutons

Sour Cream

Sliced Chives (for garnish)

Combine 1/4 cup of olive oil and 3 drops of liquid smoke.  Toss 4 of the Portobello mushrooms in oil mixture and roast them in 350-degree oven for approx 45 minutes.  Remove the mushroom gills from the 4 remaining Portobello’s (underside of the caps).  Chop mushrooms into cubes.  In a large pot saute the onions.  Once onions are sauteed, add uncooked Portobello mushrooms and garlic.  After mushrooms and garlic are cooked add roasted mushrooms, chardonnay and chicken broth and allow simmering for 20 minutes.  Remove from heat and place mixture in blender. Add Roux to pot.  Blend in heavy cream.  Place mixture back in pot on stove and add roux.  Let simmer for 15 minutes. Garnish with croutons, sour cream and sliced chives.

Recipe Courtesy of Paula Deen

4  Servings