Soup is just so delightful

When the weather outside is frightful, I think soup is most delightful.

That was certainly the case this past Saturday, and the next few days promise more of the same.

This mushroom soup is another one of my favorites. It's a very rich soup, so we don't eat it too often, but when we do, it pairs well with some nice, crusty bread and a salad with lightly dressed, flavorful greens, such as chicory or arugula.

If you're looking for a more substantial meal, however, you can always have it as your first course.

Cream of Mushroom Soup

Serves 4 for a main course or 8 for a first course

1-and-one-half pounds fresh button mushrooms, cleaned and chopped fine

8 tablespoons of butter, divided

1 small onion, chopped fine

1 quart of chicken or vegetable stock

6 tablespoons flour

2 cups milk

2 cups heavy cream

1 teaspoon salt

one-half teaspoon freshly ground black pepper

one-half cup Marsala wine

Chopped parsley for garnish, optional

Sauté mushrooms and onions in 2 tablespoons of butter until onions are transparent. Add stock, cover and simmer for 20 minutes. Remove from heat.

In a large saucepan, melt remaining 6 tablespoons of butter, then add the flour and whisk until well blended to create a roux. In another saucepan, heat milk until it begins to boil, then whisk it into the roux until smooth; cook over medium heat until it has thickened. Stir in the cream and remove from heat.

Add milk and cream mixture to the mushrooms and stock. Add salt and pepper. Stir well and heat through. Stir in Marsala wine just before serving.

Top with chopped parsley if desired.

For more recipes, go to www.tnonline.com/lifestyle/comfort-and-joy.