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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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CREAM OF PORTOBELLO SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Benson Estate in Canton, Texas in 1987. Ingredients:
1 clove garlic minced |
1 stalk celery diced |
1 medium white onion diced |
2 portobello mushrooms |
2 tablespoons butter |
3 cups half and half |
1 ounce dry sherry |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Sauté garlic, onion and celery in 1 tablespoon butter.
2. Slice 1/2 of the mushroom in bite size pieces and set aside.
3. Dice remaining mushrooms and add to sautéing vegetables.
4. Cook until all vegetables are soft then add sherry and stir and remove from heat.
5. Puree vegetables until fine then return to stove and add half and half, mushrooms and butter.
6. Heat until sliced mushrooms are cooked then season with salt and pepper and serve.
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