1 pound potatoes, peeled, cut in 1/2 inch cubes (about 3 cups)
3 tablespoons butter
2 large carrots, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
1 teaspoon minced garlic
1 pound portabella mushrooms, coarsely chopped (about 6 cups)
1/4 cup dry sherry
1 1/2 cup milk
1 cup chicken broth
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon ground black pepper


1. In a large saucepan, add potatoes and 3 cups water. Simmer, covered, over medium-high heat until tender, about 10 minutes; drain and set aside.
2. 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 about minute. Remove 1 1/2 cup of the mushroom mixture; set aside.
3. In a food processor fitted with a metal blade, 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.
Use a starchy potato, such as russet or Idaho, in this recipe to give the soup a creamy texture. Garnish with chopped chives or parsley, if desired.
Cream of Portabella Soup.
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