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+--- Thread: Symposium Mediterranean Restaurant Portabella Soup (/showthread.php?tid=195072)
Symposium Mediterranean Restaurant Portabella Soup - tubeN2 - 04-12-2005
Serves 6
1/4 pound butter
1 medium Spanish onion, diced
1 1/2 cups portabella mushrooms, sliced
1 bunch fresh tarragon, chopped
1/2 cup dry vermouth
2 tablespoons flour
1 quart heavy cream *
1 cup crumbled Gorgonzola or blue cheese
Salt and pepper, to taste
Melt butter in a 3-quart pan, and sauté onions until translucent. Add portabellas and cook for 4 to 5 minutes, until soft. Add tarragon and vermouth and boil for 2 minutes. Lower heat and stir in flour until smooth. Stir in heavy cream and bring to a simmer. (Do not boil, or cream will overflow.) Simmer for 5 to 10 minutes until soup begins to thicken, stirring every few minutes to prevent burning. Add Gorgonzola and stir until smooth. Add salt and pepper to taste.
* For a low-fat version, substitute half-and-half or milk for heavy cream, but increase amount of flour.