Cream of Portabella Soup
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Serves/Makes: 4
Ready in: < 30 minutes
- 2 tablespoons butter, divided
- 1 clove garlic, minced
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 portabella mushrooms, gills and stems removed
- 1 ounce dry sherry (or substitute brandy or vermouth)
- 3 cups half and half
- salt and pepper
Melt half the butter in a saucepan over medium heat. Add the garlic, onion, and celery. Cook, stirring frequently, until the onion is soft. Dice the mushrooms. Add half of the diced mushroom to the saucepan. Set the remaining diced mushroom aside. Stir the vegetables in the saucepan frequently until they are soft, about 5 more minutes. Add the sherry to the saucepan and remove it from the heat. Let cool slightly then transfer the soup to a food processor or blender (or use a hand blender). Add 1/2 cup of the half and half. Puree until smooth. Return the soup to the saucepan. Add the remaining half and half, reserved mushrooms, and remaining butter. Cook, stirring occasionally, until the mushrooms are tender, about 6-7 minutes. Do not let the soup boil. Season to taste with salt and pepper and serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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