Grilled Portobello Bisque

This fresh take on cream of mushroom soup gets deep flavor from grilled mushrooms, sun-dried tomato paste, and a dash of brandy.

• 4 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 2 Tbs. unsalted butter
• 1/2 cup finely chopped yellow onion
• 2 Tbs. sun-dried tomato paste
• 1 cup lower-salt chicken broth
• 1-1/2 cups half-and-half
• 2 Tbs. brandy
• Snipped fresh chives, for garnish
• Asian chile oil, for garnish (optional)

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the portobellos on both sides with olive oil and season with salt and pepper.

Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until  tender, about 2 to 3 minutes more. Finely chop the portobellos.

In a 3-quart saucepan, melt the butter over medium-high heat. Add the onion and cook, stirring often, until golden, 3 to 5 minutes. Add the tomato paste and cook, stirring, for 1 minute, then whisk in the broth and portobellos.

Purée the soup in a blender until smooth. Return to the pot, add the half-and-half and stir over medium heat until hot, about 5 minutes. Add the brandy and salt and pepper to taste.

Serve garnished with chives and a few drops of chile oil, if you like.