Thursday, February 26, 2009

Symposium Mediterranean Restaurant Portobello Soup

Symposium Mediterranean Restaurant Portobello Soup

Source: Symposium Mediterranean Restaurant, Lancaster, Pennsylvania

Serves 6

1/4 pound butter
1 medium Spanish onion, diced
1 1/2 cups portobello 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

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

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