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  • Smoked Cream of Mushroom Soup
 
  • Smoked Cream of Mushroom Soup
 

Smoked Cream of Mushroom Soup

Smoked Cream of Mushroom Soup
0.0
0.00Smoked Cream of Mushroom Soup
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  • Difficulty2/5
  • Prep time20 mins
  • Cook time1 hr
  • Serves6 - 8
  • HardwoodApple

The woodsy flavor of mushrooms is complimented and reinforced by the wood smoke from your Traeger. This is an elegant soup, smooth and rich - perfect for a holiday meal.

Ingredients

  • 1-1/2 lb. Small White Button Mushrooms
  • 2 large Portobello Mushrooms
  • 1 Small to Medium Onion, Peeled and Cut into 6 Wedges
  • 3 slices Country-Style Bread, Crusts Removed
  • 6 cups Chicken, Beef, or Vegetable Broth
  • 3 cloves Garlic, Coarsely Chopped
  • 2 tsp. or 1 tsp. dried thyme Fresh Thyme Leaves
  • 1 tsp. Worcestershire Sauce
  • 1 cup Heavy Cream
  • 1 to 2 Tbsp. Sherry
  • for serving Chopped Fresh Parsley or Chives
  • 1-1/2 lb. Small White Button Mushrooms
  • 2 large Portobello Mushrooms
  • 1 Small to Medium Onion, Peeled and Cut into 6 Wedges
  • 3 slices Country-Style Bread, Crusts Removed
  • 6 cups Chicken, Beef, or Vegetable Broth
  • 3 cloves Garlic, Coarsely Chopped
  • 2 tsp. or 1 tsp. dried thyme Fresh Thyme Leaves
  • 1 tsp. Worcestershire Sauce
  • 1 cup Heavy Cream
  • 1 to 2 Tbsp. Sherry
  • for serving Chopped Fresh Parsley or Chives

Preparation

Clean the button mushrooms and the Portobellos and remove the stems. coarsely chop the mushrooms and transfer to a rimmed baking sheet lined with heavy duty foil. Add the onion wedges.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Arrange the baking sheet on the grill grate. Put the bread slices next to it (directly on the grill grate). Smoke the vegetables and the bread for 30 minutes.

Remove the bread from the grill, tear into pieces, and reserve.

Increase the temperature to High (400 to 450F) and roast the mushrooms until they are tender and releasing their juices, stirring occasionally, about 20 minutes.

In the meantime, bring the chicken stock to a boil in a medium pot on the stovetop and add the garlic and thyme. Reduce the heat to simmer, then add the mushrooms and their juices, and the onion wedges, bread, and Worcestershire sauce to the stock. Let the soup simmer for 15 minutes. Add the cream.

Working in batches, carefully puree the soup in a blender jar. (Do not fill the jar more than half full, and always hold the lid down with a towel between the lid and your hand.) Pour the pureed soup in a clean pot and add the sherry, if desired. Reheat before serving. Garnish with chopped parsley or chives.

  • Difficulty2/5
  • Prep time20 mins
  • Cook time1 hr
  • Serves6 - 8
  • HardwoodApple

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