Cream of Portobello Soup
Recipe: #8898
April 06, 2013
Categories: Mushrooms, One-Pot Meal, Birthday, Brunch, Christmas, Easter, Fathers Day, July 4th Labor Day, Mothers Day, Potluck, Romantic Dinner, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, more
"What can I say, portabella,cream, sherry and blue cheese. Yumm!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (304.9 g)
- Calories 457.1
- Total Fat - 39.7 g
- Saturated Fat - 24.7 g
- Cholesterol - 126.2 mg
- Sodium - 708.6 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 2.4 g
- Sugars - 8.8 g
- Protein - 10.2 g
- Calcium - 354 mg
- Iron - 0.4 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat 3 tablespoons of butter in a small saucepan over medium heat.
Step 2
Add the flour and stir constantly until a paste (roux) forms.
Step 3
Continue to stir and cook for another minute, until the flour is cooked.
Step 4
Remove from heat and set aside.
Step 5
Place the remaining 2 tablespoons of butter in a medium saucepan over medium heat.
Step 6
Add the onion and saute until golden, about 2 minutes.
Step 7
Add 2 tablespoons of water to the pan and add the mushrooms.
Step 8
Salt lightly, reduce heat and cover.
Step 9
Let the pan sit over the heat for about 10 minutes.
Step 10
Remove the lid and add the milk, cream, pepper and thyme.
Step 11
Increase the heat and bring almost to a boil-when bubbles form around the edge of pan.
Step 12
Stirring, add all the butter-flour mixture to the milk.
Step 13
Add the marsala or sherry and stir with a whisk over medium heat until the soup thickens, 3-4 minutes.
Step 14
Adjust for salt.
Step 15
Ladle the soup into bowls and sprinkle with a little of the cheese over the top if desired.
Step 16
Serve immediately.
Tips
No special items needed.
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