MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Portobello Cream of Mushroom Soup
 Categories: Xxcarol, Soups
      Yield: 4 Servings
 
  1 1/2 c  Chicken stock
    1/2 c  Milk
    1/2 c  Heavy cream
      3 c  Portobello mushrooms; diced
    1/2 c  Onion; diced
      3 cl Garlic; minced
      3 tb Butter
      3 tb Flour
    1/8 ts Black pepper
 
  Oh my!  A little more involved than opening a can, but worth it!
  
  The mushrooms are a common sale at my local Harris Teeters for
  50 cents a pack of chopped tops or 75 cents for 2 whole ones.
  
  This one took about 5 minutes of chopping for the average person (a
  chef would take 2 minutes).
  
  Add stock to lidded pan with diced mushrooms, black pepper, onions and
  diced garlic.  Simmer about 10 minutes then set aside to cool a bit
  while setting up next stage.  I poured it into a blender to cool a
  bit then used the same pan for the rest.
  
  Add butter and melt to just soft (no browning).  I'd put the butter
  in the still hot pan back over the burner with the burner off as I
  arranged the rest and this was just perfect.  Using a fork or a wisk,
  blend in the flour to a smooth paste then turn the heat on low and
  add milk and cream, wisking as you do so.  As it heats to a low
  simmer, blend the stock and mushroom mix until mostly smooth.
  
  Pour the mushroom mix in with the roux/milk portion and stir slowly
  until it thickens (about 10 minutes).  Turn off burner (it will
  continue to thicken) and prepare rest of meal (for us this was toast
  from a loaf I made the day before).
  
  Optional addition: others add 1/2-1 tb sherry at the finish.
  
  Optional swaps: Recipe actually called for 1 cup half-n-half instead
  of the milk/cream split I had handy.  Can be made with just about any
  type of mushrooms or a mix of types.
  
  Garnish: Can be with paprika, or a few enoki mushrooms.
  
  From the kitchen of: xxcarol in Virginia Beach, Dec 21, 2019
 
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