Portobello Mushroom Soup

Ingredients

• 8 medium-sized portobello mushrooms, divided
• 3 tablespoons olive oil
• 1/2 teaspoon worcestershire sauce
• 1 onion, chopped
• 4 garlic cloves, minced
• 1/4 cup chardonnay
• 6 cups chicken stock or vegetable stock
• 8 tablespoons butter
• 1/2 cup all-purpose flour
• 1 cup heavy cream
• salt and pepper to taste

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