Creamy Portabella Soup

Creamy Portabella Soup
Creamy Portabella Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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).

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: