Category: SOUP
Serves: 4

5 Tblsp butter, melted
3 Tblsp flour
3/4 Cup onion , chopped
1 6 oz pkg sliced portabellas, cut ito 1-in pieces
2 Cup milk
2 Cup heavy cream
1/4 Tsp. fresh ground black pepper
1/4 Tsp. thyme, dried
2 Tblsp Marsala or Sweet Sherry
2 Ounce Roquefort, stilton or blue cheese

Heat 3 tablespoons of butter in a small saucepan over medium heat. Add the flour and stir constantly until a paste (roux) forms. Continue to stir and cook for another minute, until the flour is cooked. Remove from heat and set aside.

Place the remaining 2 tablespoons of butter in a medium saucepan over medium heat. Add the onion and saute until golden, about 2 minutes. Add 2 tablespoons of water to the pan and add the mushrooms. Salt lightly, reduce heat and cover. Let the pan sit over the heat for about 10 minutes. Remove the lid and add the milk, cream, pepper and thyme. Increase the heat and bring almost to a boil-when bubbles form around the edge of pan. Stirring, add all the butter-flour mixture to the milk. Add the marsala or sherry and stir with a whisk over medium heat until the soup thickens, 3-4 minutes. Adjust for salt. Ladle the soup into bowls and sprinkle with a little of the cheese over the top if desired. Serve immediately.