Cream Of Portabella Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 garlic clove, minced
• 1 stalk celery, diced
• 1 medium sweet onion, diced
• 2 portabella mushrooms
• 2 tablespoons butter
• 3 cups half-and-half
• 1 ounce dry sherry
• salt and pepper

Recipe

• 1 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.
• 2 dice the rest of the mushrooms and add to sautéing vegetables.
• 3 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.
• 4 if you need to, add some of the half and half to aid in blending.
• 5 return to stove, add the rest of the half and half, the sliced mushrooms and the last tablespoon of butter.
• 6 heat until sliced mushrooms are cooked, about 5-8 minutes, taste, adding salt and pepper if needed, and serve. enjoy!