Portabella Soup


Glenys recipe  This recipe serves 6


  • 5 Tbs melted butter Butter, without salt
  • 3 Tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • 3/4 cup chopped onion Onions, raw
  • 170 g portabella mushrooms (approx 6oz), cut into 2.5 cm pieces
  • salt to taste Salt, table
  • 2 cups milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 2 cups heavy cream Cream, fluid, heavy whipping
  • 1/4 tsp ground black pepper Spices, pepper, black
  • 1/4 tsp dried thyme Spices, thyme, ground
  • 2 Tbs sweet sherry


Step 1

Melt 3 tbsp butter in saucepan over medium heat, add flour and make a roux. Cook one minute, remove from heat.

Step 2

In another pan, saute the onions in remaining butter, add mushrooms with 2 Tbsp water, salt lightly,reduce heat , cover and let sit on low heat for about 10 minutes.

Step 3

Add cream, milk,pepper and thyme. Stir constantly and bring to a boil. Stir in the roux, add sherry and whisk over medium heat until soup thickens


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