Cream of Portabella Soup

Category, ,

Deep mushroom flavor is enhanced by the addition of porcini powder - don't skip it!

Yields8 Servings
Prep Time25 mins
 10 tbsp Butter
 6 tbsp Flour
 2 Medium Onions, diced
 4 Large Portabella Mushroom Caps, peeled and cubed
 ½ oz Porcini Powder
 4 cups Milk
 4 cups Heavy Cream
 ½ tsp Ground Black Pepper
 1 tbsp Fresh Parsley, chopped
 ½ tsp Dried Thyme
 Salt, to taste
 4 tbsp White Wine
1

In a small saucepan, melt 6 tablespoons butter over medium heat. Add the flour and stir constantly until a roux forms. Continue to stir and cook for 1 minute until the flour is cooked. Remove from heat and set aside.

2

In a large saucepan, heat the remaining butter and sauté the onions until golden. Add 1/4 cup water to the pan, along with the mushrooms and porcini powder. Salt lightly, reduce heat and cover pan. Cook for 10 Minutes.

3

Add milk, cream, pepper, parsley and thyme. Increase heat and bring to a gentle boil, with tiny bubbles forming around edge of the pan.

4

Add the roux to the pan, stirring constantly to combine. Next, add the wine and stir until soup thickens, approximately 3 to 4 Minutes. Adjust salt and seasoning. Serve immediately.

5

Reheat gently or the cream will curdle.

Category, ,

Ingredients

 10 tbsp Butter
 6 tbsp Flour
 2 Medium Onions, diced
 4 Large Portabella Mushroom Caps, peeled and cubed
 ½ oz Porcini Powder
 4 cups Milk
 4 cups Heavy Cream
 ½ tsp Ground Black Pepper
 1 tbsp Fresh Parsley, chopped
 ½ tsp Dried Thyme
 Salt, to taste
 4 tbsp White Wine

Directions

1

In a small saucepan, melt 6 tablespoons butter over medium heat. Add the flour and stir constantly until a roux forms. Continue to stir and cook for 1 minute until the flour is cooked. Remove from heat and set aside.

2

In a large saucepan, heat the remaining butter and sauté the onions until golden. Add 1/4 cup water to the pan, along with the mushrooms and porcini powder. Salt lightly, reduce heat and cover pan. Cook for 10 Minutes.

3

Add milk, cream, pepper, parsley and thyme. Increase heat and bring to a gentle boil, with tiny bubbles forming around edge of the pan.

4

Add the roux to the pan, stirring constantly to combine. Next, add the wine and stir until soup thickens, approximately 3 to 4 Minutes. Adjust salt and seasoning. Serve immediately.

5

Reheat gently or the cream will curdle.

Cream of Portabella Soup

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