Cream Of Portabella Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 tablespoons melted butter
• 3 tablespoons flour
• 3/4 cup chopped onion
• 1 (6 ounce) package phillips portabella mushroom caps, stems or slices cut into 1 inch chunks
• salt
• 2 cups milk
• 2 cups heavy cream
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon dried thyme
• 2 tablespoons marsala or 2 tablespoons sweet sherry
• 2 ounces roquefort cheese (optional) or 2 ounces blue cheese (optional)

Recipe

• 1 heat 3 tablespoons of butter in a small saucepan over medium heat.
• 2 add the flour and stir constantly until a paste (roux) forms.
• 3 continue to stir and cook for another minute, until the flour is cooked.
• 4 remove from heat and set aside.
• 5 place the remaining 2 tablespoons of butter in a medium saucepan over medium heat add the onion and sauté until golden, about 2 minutes.
• 6 add 2 tablespoons of water to the pan and the add the mushrooms.
• 7 salt lightly, reduce heat, and cover.
• 8 let the pan sit over the heat for about 10 minutes.
• 9 remove the lid and add the milk, cream, pepper and thyme.
• 10 increase the heat and bring almost to a boil- when bubbles form around the edge of pan stirring, add all the butter-flour mixture to the milk.
• 11 add the marsala or sherry and stir with a whisk over medium heat until the soup thickens, 3-4 minutes adjust for salt.
• 12 ladle the soup into bowls and sprinkle a little of the cheese over the top if desired serve immediately.