Cream of Portabella Soup

By cpetiprin

Ingredients

• 6 oz. young portabellas cut into 1" chunks. (Do not use dark gills)
• 5 tbsp. melted butter
• 3 tbsp. flour
• 3/4 c. chopped onion
• 1/4 tsp. black pepper
• 2 tbsp. Marsala or sweet sherry
• 2 c. milk
• 2 c. heay cream
• salt to taste
• 1/4 tsp. dried thyme

Details

Servings 4
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Use the juices from the mushrooms for maximum flavor.

The dark gills of older mushrooms turns the soup gray.
Heat 3 tbsp butter in a small sauce pan oer medium heat. Add the flour and stir constantly until a 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 tbsp of butter in a medium sauce pan over medium heat. Add the onion and saute until golden, about 2 minutes. Add 2 tbsp 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 the pan. Stirring, add all the roux to the milk. Add the marsala or sherry an stir with a wisk over medium heat until the soup thichens, 3 - 4 minutes. Adjust for salt.

Serve immediately.