 | This farmshare has provided me so many fun blog updates. There were two huge Portobellos in my box, I would normally make Sausage Stuffed Portobellos, but C was gone for the evening and there was no way I could eat that much. Well, Miss F does love sausage, but I still think it would have been too much for the two of us. Miss F loves soup as do I, the best part is that we have leftovers for lunches. This soup was made up by me and it turned out quite nicely. |
serves 4
2 large or 3 medium caps fresh Portobello mushrooms
3 tablespoons butter
3 tablespoons flour
¼ whole onion, minced
2 cloves garlic, minced
½ cup white wine
4 cups chicken stock
1 tablespoon parsley, minced
2/3 cup half and half
Coarsely chop the mushroom caps. Melt butter in a large saucepan. Whisk in the flour and cook for two minutes. Sauté the onions until translucent, add the mushrooms and sauté for 3 to 5 minutes more and add the garlic and sauté 30 seconds more. Deglaze the pan with the wine. Add the chicken stock and parsley; bring the mixture to a boil. Reduce the heat and simmer for 20 minutes. Stir in the half and half, salt and pepper to taste. Serve.
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1 comment:
I made this soup last week and absolutely loved it! I didn't have any half and half so just mixed heavy cream with milk and it came out great!
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