A full-bodied puree of these mushrooms makes a very nice, hearty full-flavored soup that's great any day or night of the week. When this goes into the blender, I'll pulse each batch differently in order to get a mix of textures. Nice served with a garnish of wild rice.

2 tablespoons olive oil
2 medium yellow onions
2 cloves garlic
1 stalk celery
4 large or 6 medium portobello mushrooms
1 potato, cubed
2 teaspoons dried Italian herbs
red pepper flakes to taste
cracked black pepper to taste
6 cups broth [beef or vegetable]

Heat water or stock or broth and bring to a boil as you make the following:

Heat oil in heavy stockpot over medium heat. Rough chop the onion, garlic and celery and saute until softened. Rough chop the mushrooms and potato and stir into the pot along with the seasonings.

Stir mushrooms to coat with onion saute. The mix will be dry as mushrooms like to soak up any liquid. Now add your boiling water, stock or broth. Bring soup to a simmering boil. Reduce heat to low and simmer for at least 40 minutes until it has reduced some and the flavors have concentrated.

Ladle some soup into a blender up to half-full and puree in batches. Mine took 4 batches which I pulsed each one differently in order to make a soup that had some chunks, some bits and some puree. Pouring each batch as you go into a large bowl or another soup pot is helpful.

Check seasonings and adjust to your taste, if necessary. Keep warm until ready to serve.