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Home >> Recipes >> Dairy >> Cream of Portabella Soup

Cream of Portabella Soup

Cream of Portabella Soup
10 tablespoons butter
6 tablespoons flour
2 medium onion, diced
4 large portabella mushroom caps, cut  into 1” chunks
4 cups heavy cream
4 cups milk
1/2 teaspoon freshly ground pepper
salt to taste
1/2 teaspoon dried thyme
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley flakes
4 tablespoons semi dry wine
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.
 In a large saucepan, heat the remaining butter and saute the onions until golden.  Add 1/4 cup water to the pan and add the mushrooms.  Salt lightly, reduce heat
and cover pan.  Cook for 10 minutes.  Add milk, cream, pepper, parsley and thyme.  Increase heat and bring almost to a boil with tiny bubbles forming
around edge of the pan.  While stirring, add the roux to the pan.  Add the wine and stir until soup thickens , approximately 3-4 minutes.  Adjust salt and
seasoning.  Serve immediately.
To reheat: Simmer gently, DO NOT let soup boil.  The cream will curdle.

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