1 - 6 oz pkg portobella caps, cut into 1 inch chunks
Salt
2 cup milk
2 cup heavy cream
0.25 tsp ground pepper
0.25 dried thyme
2 tbsp marsala, sweet sherry or red wine
2 oz crumbled blue cheese
Instructions
Heat 3 tbsp butter, add flour and stir constantly until a past forms. Continue to cook for another minute until flour is cooked (roux). Remove from heat.
Place rest of butter in medium pan and add onions. Saute until golden (about 2 minutes), add water and mushrooms. Salt lightly, reduce heat and cover. Cook for 10 minutes.
Remove lid and add milk, cream, pepper and thyme. Increase and bring almost to a boil. Stir and add in roux. Add in wine and stirk until thickens in 3-4 minutes.
Ladle the soup into bowls and sprinkle with cheese.
Originally Submitted
12/23/2010
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You can add this Cream of Portobello Soup recipe to your own private DesktopCookbook.
