Cream of Portabella Soup...without the Cream

Cream of Portabella Soup...without the Cream
Makes 6-1/2 cups

Ingredients

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	cups milk
1	cup chicken broth
1/2	teaspoon salt
1/2	teaspoon dried thyme leaves
	Pinch ground black pepper
*If using portabellas with stems, trim and coarsely chop.

In large saucepan, add potatoes and 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain and set aside. In large skillet over medium-high heat, melt butter. 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 1 minute. Remove 1-1/2 cups mushroom mixture; set aside. In food processor, place potatoes and remaining mushroom mixture from skillet. Process until smooth. Pour into saucepan. Add milk, broth, salt, thyme, pepper and reserved 1-1/2 cups mushroom mixture. Simmer over medium heat until heated through, about 10 minutes.

Nutrients per Serving
Calories	289
Calories from Fat	40 %
Total Fat	13 g
Carbohydrate	34 g
Protein	9 g

Printed from fbnr.com