Smoky Portobello Mushroom Soup – Artist Point, Wilderness Lodge
Located in Disney’s Wilderness Lodge Resort, it specializes in cuisine inspired by the American Northwest (salmon, big game meat, apples, berries, and mushrooms, for starters).
They are famous for it and its moderately time consuming and slightly difficult to make, but again, its their trademark for a reason. If you are on a diet, please move to next recipe; this one is off the calorie scale, but well worth it. Mushroom lovers, take heed…this one is for you. This stuff is addictive, and everyone knows it! Our daughter doesn’t even like mushrooms and LOVED this soup!
Yield: 64 ounces; 8 servings
Ingredients:
6 Medium Portobello Mushrooms
3 Medium Smoked Portobello Mushrooms (see instructions)
1/2 cup Sweet onions
1/2 cup Chardonnay
1 1/4 Qts. Heavy Cream
24 oz. Chicken broth
1 1/2 Tbsp Garlic, chopped
1 1/4 cup White Roux (equal parts of butter & flour; cook slowly over low heat)
To taste Salt & pepper
Croutons (see recipe), chive oil (see recipe), roasted Shiitake mushrooms (see recipe), chives cut for garnish
Method:
1. Clean the Portobellos by wiping them with a damp towel (do not wash!) Remove the mushroom gills (slats on the underside to the caps.) I used baby bellas so there was no gill cleaning involved. I just removed the stems and was ready to go!
2. Sauté the onions lightly (to sweat.)
3. Add the un-smoked Mushrooms to the onions.
4. Add the garlic when the mushrooms are almost cooked.
5. Add the smoked mushrooms.
6. Add the Chardonnay and reduce by half.
7. Add the chicken broth and bring to a simmer.
8. Place in a blender or food processor in batches. You could use an immersion blender; then it is already in the pot.
9. Add the heavy cream slowly and continue to blend.
10. Season to taste.
11. Place the mixture back into the pot.
12. Add the Roux and let simmer for 20 minutes.
13. Serve hot and garnish with croutons and roasted shitake mushrooms, a dollop of sour cream, drizzle with chive old and cut chives. I did not make chive oil.
Smoking Portobello mushrooms
In a home smoker, place thick slices of Portobello mushrooms on the rack and cold smoke for one hour. We used our green egg with apple wood chips.
Croutons
1. Pre-heat the oven to 325-350 Fahrenheit
2. Cut 6 slices of your favorite bread into 3/4″ squares.
3. Toss in a bowl with 1/4 cup melted butter.
4. Place on a baking sheet and season with salt and pepper to taste.
5. Bake at 325-350 Fahrenheit until brown.
Chive Oil
1. Place 1 cup of light olive oil in a blender and add to that 1 cup of chives.
2. Blend for 30 seconds and let rest for 1 hour.
3. Strain through a fine sieve.
Roasted Shiitake Mushrooms
1. Thinly slice 2 cups of Shiitake Mushrooms. I used more of the baby bellas.
2. Toss with 2 Tablespoons of Olive Oil and a little salt and pepper.
3. Place on a baking sheet and roast in the oven at 375 Fahrenheit until crispy and golden brown.
4. Cool and set aside.
Sour Cream
1. Place a little sour cream in a bowl and whip it up by hand until smooth.
2. Set aside.
If you are a mushroom lover, you can’t pass this one up and it will blow your guests away!
Here is the soup as I ordered it at Artist Point. It sure is pretty with the chive oil.
Here is my version
2 replies on “Delicious Disney Smoky Portobello Mushroom Soup”
Oh my goodness – that looks absolutely incredible! Thank you for sharing this awesome recipe – and for taking the time to take photos of each step! I am saving this to make for date night with DH!
Holy smokes! Now I know why your MS Name is Chef Minnie Mouse. I could never be that patient enough to make all of it. I’ll just have to have it when we get down to WDW!!! Thank you for all the instruction. Just need the courage to make it one day. Need to ask Santa for that smoker…