Cream of Portobello Soup

Soups & Stews | November 11, 2015 | By

This is a mushroom soup like you’ve never tasted! Earthy portobellos are simmered with Marsala wine and chicken stock and topped with blue cheese and chives!  So heartwarming and delicious! Serve with warm crusty bread and fruit and throw another log on the fire!

Serves 2

• 4 Tbs of room temperature butter –  divided use
• 4 Tbs of flour
• 3/4 cup of chopped onion
• 6 oz package of baby bellas cut into 1/2 inch chunks
• 2 Tbs of water
• 1 tsp of kosher salt
• 2 cups of chicken stock
• 1/4 tsp of black pepper
• 3 fresh thyme sprigs
• 2 Tbs of Marsala wine
• 1 cup of half and half
• 2 oz of blue cheese, crumbled
• 2 Tbs of chopped chives


Start with the roux, heat 3 Tbs of butter over medium heat in a small saucepan and add in the flour, stir and cook until will combined.Remove from the heat, set aside. Place the remaining 1 Tbs butter in a large soup pot over medium/high heat, add the onion and cook for 2 minutes. Add the mushrooms, water and salt. Reduce the heat to low, cover and simmer for 10 minutes.Add the chicken stock, pepper and thyme sprigs.Bring to a boil, add in the roux, stir well to combine, then add in the Marsala and whisk over medium heat until the soup thickens. Add the half and half, cook and stir for another 3 – 4 minutes.Remove the thyme sprigs. Give it a taste and add salt if needed. Ladle into bowls, sprinkle on the blue cheese and the chives. Bon Appetit!




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