Symposium Mediterranean Restaurant Portabella Soup

Yield: 6 servings

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 all-purpose 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.

Notes

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

Attribution

Symposium Mediterranean Restaurant, Lancaster, Pennsylvania