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Cream of Portobello Soup

Created by Shadows1 on April 6, 2013

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.