Cream Of Portabella Soup
- 5 tablespoons melted butter
- 3 tablespoons flour
- 3/4 cup chopped onion
- 1 package portabella caps - (6 oz) stems or slices
- cut into 1" chunks
- Salt to taste
- 2 cups milk
- 2 cups heavy cream
- 1/4 teaspoon freshly-ground black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons Marsala or sweet sherry
- 2 ounces Roquefort or blue cheese (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 saute until golden, about 2 minutes. Add 2 tablespoons of water to the pan and then 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 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.
This recipe yields 4 servings.