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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A wonderful cream soup that highlight that unique portabella flavor. I found this on the usenet cooking groups and wanted to share it with the Recipezaar folks. Ingredients:
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) |
Directions:
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.
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