Symposium Mediterranean Restaurant Portabella Soup


  • 1/4 lbs butter
  • 1 medium Spanish onion, diced
  • 1 1/2 cups portabella mushrooms, sliced
  • 1 bunch fresh tarragon, chopped
  • 1/2 cup dry vermouth
  • 2 Tbsp 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 portabellas 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 heavy 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 taste.

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

Makes 4

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