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
|
|
member logon
