Wild Florida Mushroom Soup

1 Tbsp. olive oil
1⁄2 Florida onion, finely chopped
2 Tbsp. Florida garlic, minced
11⁄2 pound Florida mushrooms
1 Tbsp. fresh Florida rosemary, chopped
1 Tbsp. fresh Florida thyme, chopped
1 pint heavy cream
10 ounces chicken broth
1⁄4 cup brandy
Salt and pepper, to taste

Place a medium-size sauté pan on medium-high heat. Add olive oil, onions, garlic and herbs and sauté for 1.5 minutes. Add mushrooms and sauté for 3 to 4 minutes. Add brandy and continue to cook until liquid is reduced in half. Add cream and chicken broth and continue to cook until liquid is reduced by one quarter. Place the mixture in a blender, leaving a vent hole in the blender top so heat and moisture can escape. Puree until smooth, then add salt and pepper, to taste.

Grilled Florida Portabella Mushroom Salad

11⁄2 ounces olive oil
2 ounces balsamic vinegar
Dash of salt and cracked pepper
4 Florida portabella mushrooms
1 Florida onion, cut into thick slices
8 ounces buffalo mozzarella cheese, cut into 1-ounce pieces
2 Florida red or yellow tomatoes or both, finely chopped
1 bunch Florida basil leaves
1 artichoke heart, cleaned, cooked and sliced

Marinate the portabella mushrooms and onion in the olive oil, balsamic vinegar, salt and pepper for a minimum of one hour. Grill quickly to desired doneness. Chill, then assemble topped with Buffalo mozzarella cheese and garnished with tomatoes, basil and artichoke heart. Drizzle with balsamic vinegar, sprinkle with cracked pepper and serve.