Cream of Portabella Soup

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 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.

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

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.

Reheat gently or the cream will curdle.