Creamy Portabella Soup

By á-174942

Ingredients

• 1 pound potatoes peeled, and cut into 1/2" cubes - (abt 3 cups)
• 3 cups water
• 3 tablespoons butter
• 2 large carrots chopped, (abt 1 cup)
• 1 large onion chopped, (abt 1 cup)
• 1 teaspoon finely-chopped garlic
• 1 pound portabella mushrooms cleaned, trimmed, and coarsely chopped - (abt 5 cups)
• 1/4 cup dry sherry
• 1 1/2 cup milk
• 1 cup chicken or vegetable broth
• 1 1/2 teaspoons fresh thyme leaves (or 1/2 tspn dried thyme)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly-ground black pepper

Details

Servings 6

Preparation

Step 1

In large saucepan, bring potatoes and water to a boil over medium-high heat. Cook until tender, about 10 minutes; drain and set aside.

In 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 cups of the mushroom mixture; set aside. In food processor, puree potatoes and remaining mushroom mixture from skillet until smooth; pour into saucepan. Add milk, chicken broth, thyme, salt, pepper and reserved 1 1/2 cups mushroom mixture. Simmer over medium heat until hot through, about 10 minutes.

This recipe yields 6 servings (about 6 1/2 cups).