Recipe info Category: Soups & Stuff Recipe: Cream of Portabella Soup...Without the Cream Rating: 0.00 Contributor: n/a

Cream of Portabella Soup...Without the Cream 1 lb (about 3 cups) potatoes, peeled, cut in 1/2 inch cubes 3 Tbs butter 2 (about 1 cup) large carrots, chopped 1 (about 1 cup) large onion, chopped 1 tsp minced garlic 1 lb (about 6 cups) portabella mushrooms, coarsely chopped 1/4 cup dry sherry 1 1/2 cup milk 1 cup chicken broth 1/2 tsp dried thyme leaves 1/2 tsp salt pinch ground black pepper In a large saucepan add potatoes and 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain and set aside. In a large skillet melt butter over medium-high heat. Add carrots, onion, and garlic; cook, stirring frequently, until barely tender, about 5 minutes. Add mushrooms; cook and stir until mushrooms are tender, about 5 minutes. Stir in sherry; cook for 1 minute. Remove 1-1/2 cup of the mushroom mixture; set aside. In a food processor place potatoes and remaining mushroom mixture from skillet. Process until smooth. Pour into saucepan. Add milk, chicken broth, thyme, salt, pepper and reserved 1-1/2 cup mushroom mixture. Simmer over medium-heat until heated through, about 10 minutes. Servings: 6

Email this Cream of Portabella Soup...Without the Cream recipe to a friend Your email address: Your friends address:

Rate this recipe Very good Good Average Poor Very Poor