But here's how I simplified it. First of all the written part of the recipe totally confused me. Secondly I'm not sure why she (or the food network kitchen staff) decided to roast half of the mushrooms first in the oven. In my mind that's just another dirty pan. Why in the world would we do this to ourselves. So first roughly chop the eight medium portabello and about 6 or 8 shallots (instead of onions). Saute them with 4 whole garlic cloves in the olive oil and liquid smoke for 20 minutes.
While this is happening, make the rue in a pan large enough to eventually hold the cream. After 8-10 minutes add the heavy cream to the rue. Whisk til incorporated. Keep warm but do not bring to a boil.
When the vegetable mixture has sauteed down, add the chicken broth and wine (optional). Using a stick blender, totally puree this mixture.
Add the cream thickened by the rue into the pureed mushroom broth. Taste & season. Simmer at medium heat for 20 minutes. Do not let this come to a rolling boil.
Finish with the slightest touch of cayenne pepper. It's a gorgeous, gorgeous thing.
This soup will totally make you understand the concept "unami". Interested? Read something about it.