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 SoupServes 4 for a main course or 8 for a first course1-and-one-half pounds fresh button mushrooms, cleaned and chopped fine8 tablespoons of butter, divided1 small onion, chopped fine1 quart of chicken or vegetable stock6 tablespoons flour2 cups milk2 cups heavy cream1 teaspoon saltone-half teaspoon freshly ground black pepperone-half cup Marsala wineChopped parsley for garnish, optionalSauté 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.