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Chocolate Portobello Soup

4  cups coarsely chopped portobello mushrooms
5  tbsp olive oil
1  medium onion, finely chopped
2  qts chicken stock
1  oz finely grated high-quality dark chocolate (75% cacao content)
Pepper, salt and thyme, to taste

1. Toss the mushrooms in 3 tbsp of the oil and either sauté until soft
or roast in a 400°F oven for 30 minutes.
2. Place the remaining oil in a stockpot over medium-high heat.
Add the onion and sauté until slightly browned.
3. Place the mushrooms and onions in a blender with the chicken stock,
pureé and return to the pot.
4. Bring to just below a simmer, then add the chocolate, stirring constantly,
until the chocolate is melted and thoroughly blended.
5. Add seasonings to taste, and serve immediately. (For a particularly pleasing appearance, garnish with a drizzle of Greek yogurt and some extra pepper.)

Serves 4. Analysis per serving: 240 calories, 4.5g protein,
21g fat (4.5g saturated), 2.5g fiber, 11g carbohydrates


Source: Theo Chocolate (www.theochocolate.com)

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