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    Cream of Portabella Soup...Without the C


    Source of Recipe


    Aunt Saunny

    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




 

 

 


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