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Ingredients
| garlic: 1 clove (minced) |
| celery: 1 stalk (diced) |
| sweet onions: 1 (diced) |
| portabella mushrooms: 2 whole mushrooms |
| salted butter: 2 Tbl |
| half and half cream: 3 cups |
| sherry (wine): 1 fl oz |
| salt |
| black pepper |
Cream of Portabella Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- In a medium saucepan sauté garlic, onion and celery in 1 tablespoon of butter for about 5 minutes. Slice 1/2 mushroom in bite-size pieces and set aside.
- Dice the rest of the mushrooms and add to sautéing vegetables.
- Cook until all of the vegetables are soft, about 5-8 more minutes. Add sherry, stir and remove from the heat. With a handheld blender (or you can use a food processor), purée vegetables until smooth.
- If you need to, add some of the half and half to aid in blending.
- Return to stove, add the rest of the half and half, the sliced mushrooms and the last tablespoon of butter.
- Heat until sliced mushrooms are cooked, about 5-8 minutes, taste, adding salt and pepper if needed, and serve. Enjoy!