OK.... IMHO, this is the best soup ever. It may have some prep work, but it's worth it.
Smoky Portobello Mushroom Soup- Artist point- Wilderness Lodge
yield: 64 oz, 8 servings
6 each medium Portobello Mushrooms
3 each medium Smoked Portobello Mushrooms (see following 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 and flour; cook slowly over low heat)
To Taste- salt, pepper
Croutons (see recipe)
Chive Oil (see recipe)
Roasted Shiitake Mushrooms (see recipes)
Sour Cream (see recipe)
Chives, cut for garnish
Procedure:
1. Clean the portobellos by wiping them with a damp towel (do not wash!) Remove the gills (the slats on the underside of the caps)
2. Saute the onions lightly (to sweat).
3. Add the unsmoked 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.
9. Add the heavy cream slowly and continue to blend.
10. Season to taste.
11. Place mixture back into the pot.
12. Add the roux and let simmer for 20 minutes.
13. Serve hot and garnish with croutons and roasted shiitake mushrooms, a dollop of sour cream, drizzle with chive oil, and cut chives.
Smoking Portobello Mushrooms
-In a home smoker, place thick slices of portobello mushrooms on the rack and cold smoke for one hour.
- We use Oak chips for our smoker.
Croutons
1. Pre-heat the oven to 325-350 F.
2. Cut 6 slices of your favorit 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 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.
2. Toss with 2 TBSP of olive oil and a little salt and pepper.
3. Place on a baking sheet and roast in the oven at 375 F 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.
This is the recipe directly from the master recipe file at Artist Point. With basic directions like these I think even DH could walk into the kitchen there and figure it out (I know he'd be stuck on sweating and roux if they didn't spell it out for him
)
. 
They bring the soup to you! No surprise you'd get special treatment from the Bar Staff!!! 
Thanks for the recipe, if it's as good as you say, I'll likely go thru all those steps to make it. Well at least one time & then I'll be looking to head back to AP real soon!
