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Spicy portabellos

Roasted Mushroom Soup with Andouille

Barbecued Beans

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Grilled Tomatoes Caprese

Grilled Pimento Cheese

Roasted Mushroom Soup with Andouille

You can begin this recipe with any type of mushroom, but we prefer portabello or baby bellas. They have a mild flavor, and hold up well to the roasting process. When you cook our Grilled Spicy Portabellos, cook three or four extra to use in this soup. If the heat is not for you, use the baby bellas and follow the recipe, below.

If you can't find andouille sausage (pronounced: han-DOO-ee), substitute a high-quality smoked pork sausage or tasso.

2 lb baby bellas, cleaned and dried

1/4 cup butter, melted

juice of 1/2 fresh lemon

2 small cloves of garlic, pressed

Combine the butter, lemon juice and garlic. Layer the mushrooms in a foil tray on a medium grill and pour the butter mixture over them. Cook for about 20 mins, stirring and turning the mushrooms every 3-5 mins until they are browned. Remove and cool along with the juice.

3 Tbs butter

3 Tbs flour

1 small onion, chopped fine

2 Tbs fresh parsley, chopped fine

1 32-oz box of Swanson's Vegetable Broth or Chicken Broth

1 cup whole milk or fat-free half 'n" half

1/2 tsp white pepper

1/2 lb andouille sausage, sliced thin

green onions, sliced, for garnish

When the mushrooms are cool, process them and the juice along with the parsley and pepper, to a very fine chop. No large chunks should remain.

In a large saucepan, heat butter and sweat the onion until the pieces are clear, then add the flour and whisk to combine. Do not brown.

Whisk in the broth. Add the mushrooms and bring the soup up to a boil, stirring. As soon as the soup comes to a boil and thickens, turn the fire down to low. Add the milk and stir well. Add the andouille and cook on low for about 5 mins or until the sausage is heated through. Garnish with green onion slices and serve hot.

This soup is great the day it's made, and even better the day after. Serves 6.

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