Cream of Portobello Soup

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.