Symposium Mediterranean Restaurant Portabella Soup
Ingredients:
- 1/4 lbs butter
- 1 medium Spanish onion, diced
- 1 1/2 cups portabella mushrooms, sliced
- 1 bunch fresh tarragon, chopped
- 1/2 cup dry vermouth
- 2 Tbsp flour
- 1 quart heavy cream *
- 1 cup crumbled Gorgonzola or blue cheese
- Salt and pepper, to taste
Preparation:
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.
Makes: 4Source:
Submitted by: Recipe Group Member
Date:
