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Symposium Mediterranean Restaurant Portabella Soup



  • 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


  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

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