Cream Of Portabella Soup

A lovely soup that will enhance any meal. This recipe came from chef brenda palmer and was posted on foodservice archives.

In a medium saucepan saut 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 sauting 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 , pure 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 !.

garlic clove, celery, sweet onion, portabella mushrooms, butter, half-and-half, dry sherry, salt and pepper