Print Recipe

Symposium Mediterranean Restaurant Portabella Soup

RG

Ingredients

  • 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

Instructions

  1. Melt butter in a 3-quart pan, and sauté onions until translucent.
  2. Add portabellas and cook for 4 to 5 minutes, until soft.
  3. Add tarragon and vermouth and boil for 2 minutes.
  4. Lower heat and stir in flour until smooth.
  5. 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.
  6. Add Gorgonzola and stir until smooth.
  7. Add salt and pepper to taste.

Serves 6.

* For a low-fat version, substitute half-and-half or milk for heavy cream, but increase amount of flour.

Source: Symposium Mediterranean Restaurant, Lancaster, Pennsylvania


Recipe Goldmine

Join our Facebook group




Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.