Portabella Mushroom Soup
Indulge in a rich and velvety portabella mushroom soup, where earthy mushrooms and sweet caramelized onions meld with the aromatic warmth of tarragon and a splash of vermouth. A decadent swirl of heavy cream and tangy gorgonzola cheese adds a luscious depth, making each spoonful irresistibly creamy and flavorful.
Equipment
- Stock pot
Ingredients
- ½ cup butter
- 1 medium yellow onion diced
- 1½ cups Portabella mushrooms sliced
- 1 bunch fresh tarragon chopped
- ½ cup dry Vermouth
- 2 tablespoon flour
- 1 quart heavy cream
- 1 cup Gorgonzola crumbled cheese
- salt to taste
- pepper to taste
Instructions
- Into a stock pot add the butter and diced onions, fresh tarragon and mushrooms and allow to soften over medium heat.
- Add the flour and mix.
- Add the heavy cream and Vermouth and allow soup to reduce over medium low heat.
- Add the gorgonzola cheese crumbles after the soup cools for a few minutes so they don't melt away into the soup.
Notes
- Do not substitute a red onion
- Do not use dry tarragon, must be fresh
- Be sure to use “Dry” Vermouth
- Easily add more cheese crumbles or mushrooms
- Best to add in the cheese crumbles after the soup cools for just a little bit so they don’t melt in and disappear.
- Save a few mushrooms to decorate the top before serving
- May substitute gorgonzola with blue cheese crumbles.
- This soup also freezes well.