1. 4 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
2. Olive oil, for brushing
3. Kosher salt and freshly ground black pepper
4. 2 Tbs. unsalted butter
5. 1/2 cup finely chopped yellow onion
6. 6  sundried tomatoes packed in oil
7. 1 cup lower-salt chicken broth
8. 1 ½ cups half-and-half
9. Snipped fresh chives, for garnish
10. Asian chili oil, for garnish (optional)

Preheat oven to 425 degrees.Brush the portobello mushrooms on both sides with olive oil and season with salt and pepper. Place the mushrooms on a foil-lined baking sheet and bake for 3 minutes per side. Or grill your mushrooms on a hot grill, 3 to 4 minutes per side. Cool.Finely chop the portobellos.

Cut the ends off the sundried tomatoes before putting them in a food processor to puree (if needed). Puree with a little of the oil from the jar.Set aside.

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

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

Serve in individual bowls topped with a few chopped chives and a drop or two of the chili oil.