Portabella Mushroom Soup Recipe
Ingredients:
- 12 ounces Portobello mushrooms, cut into bite-size pieces
- 1 medium onion, cut into chunks
- 2 cans vegetable broth (10 1/2 ounces each)
- 2 soup cans water
- 4 tablespoons butter, melted
- 1/4 cup flour
- 1 cup heavy cream
- 3 tablespoons sweet Marsala wine
- Dash hot sauce
Directions:
Heat the butter in a Dutch oven over medium heat. Add the mushrooms and cook while stirring
until darker in color. Remove 1/2 cup and set aside. Stir in the onions, cooking while stirring
until the onions and mushrooms are soft. Lower the heat to medium-low and stir in the flour.
Cook and stir for one minute. Slowly add one can of vegetable broth, stirring and allowing the
mixture to thicken. When blended well, slowly stir in the second can of vegetable broth, both
cans of water, and the hot sauce.
Bring to a boil while uncovered. Lower the heat and cover. Simmer for 15 minutes, stirring
frequently. Pour the soup into a blender, blending for just a few seconds to create a creamy,
smooth soup. Return the soup to the Dutch oven and add the cream and the reserved 1/2 cup mushrooms,
heating without boiling. Just before serving, add the Marsala wine.
Serves 8.
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