Creamy Portabella Mushroom Soup

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Creamy Portabella Mushroom Soup

 

2 tbsps. butter or margarine

2 cloves garlic, minced

1 onion, chopped

1 cup carrots, chopped

1/4 cup sliced celery

4 to 5 portabella mushrooms, gills and stems removed,

coarsely chopped

1/2 tsp. dried thyme

1/4 cup dry white sherry, optional

1 lb. russet potatoes, peeled, cubed and cooked

1 1/2 cups milk

1 cup vegetable broth

salt and pepper to taste

 

To remove gills take a teasoon and run it around the

gills, they

come

right off. You can see how easy this is.

In a 4 quart pot, melt butter over medium-high heat.

Add garlic,

onions, carrots, celery, mushrooms and thyme. Cook,

stirring

occasionally,

for 5 to 7 minutes or until vegetables are soft. Stir

in sherry;

cook 2

minutes. Reduce heat.

In a food processor or blender, place cooked potatoes

and half of

cooked vegetables. Process until smooth. Pour back

into pot; add

milk,

broth and salt and pepper. Simmer for 10-15 minutes

or until heated

through.

Save gills to use as a garnish if desired. Sprinkle

gills over soup

just before serving. Serves 6 to 8.