Cream of Portabella Soup

[Guest guest]

This is a rich comforting soup, you only need a small bowl.

See my notes to make this dairy free.

Julie

 

Cream of Portabella Soup

 

5 tablespoons melted butter  or margarine

3 tablespoons flour

3/4 cup chopped onion

1 pressed garlic clove

1 6 ounce package portabella caps, stems or slices cut into 1-inch chunks

salt

2 cups milk  (or unsweetened soy milk)

2 cups heavy cream ( or use 2 cups of thinly mashed potatoes)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon dried thyme

2 tablespoons marsala, sweet sherry or grape juice

2 ounces roquefort, blue cheese, or feta  (optional)

 

Heat 3 tablespoons of butter in a small saucepan over medium heat. Add the flour

and stir constantly until a paste (roux) forms. Continue to stir and cook for

another minute, until the flour is cooked. Remove from heat and set aside.

Place the remaining 2 tablespoons of butter in a medium saucepan over medium

heat. Add the onion and garlic, sauté until golden, about 2 minutes, Add 2

tablespoons of water to the pan and the add the mushrooms. Salt lightly, reduce

heat, and cover. Let the pan sit over the heat for about 10 minutes. Remove the

lid and add the milk, cream, pepper and thyme. Increase the heat and bring

almost to a boil, just until when bubbles form around the edge of pan. Stirring,

add all the butter-flour mixture to the milk. Add the marsala or sherry and stir

with a whisk over medium heat until the soup thickens, 3 to 4 minutes. Adjust

for salt. Ladle the soup into bowls and sprinkle a little of the cheese over the

top if desired. Serve immediately. Serves 4.

 

 

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