Creamy Portabella Soup

INGREDIENTS

• 1 pound potatoes, peeled, cut into 1/2 inch cubes (about 3 cups)
  
• 3 cups water
  
• 3 tablespoons butter
  
• 2 large carrots chopped (about 1 cup)
  
• 1 large onion chopped, (about 1 cup)
  
• 1 teaspoon finely chopped garlic
• 1 pound Modern portabella mushrooms, cleaned, trimmed and coarsely chopped (about 5 cups)
  
• 1/4 cup dry sherry
  
• 1-1/2 cup milk
  
• 1 cup chicken or vegetable broth
  
• 1-1/2 teaspoons fresh or 1/2 teaspoon dried thyme leaves
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon ground black pepper

INSTRUCTIONS

This creamy soup gets its texture from pureed vegetables rather that from high calorie heavy cream, so go ahead and have a big bowl.

In large saucepan, bring potatoes and water to a boil over medium-high heat. Cook until tender, about 10 minutes; drain and set aside. In large skillet, melt butter over medium-high heat. 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 for 1 minute. Remove 1-1/2 cups of the mushroom mixture; set aside. In food processor, puree potatoes and remaining mushroom mixture from skillet until smooth; pour into saucepan. Add milk, chicken broth, thyme, salt, pepper and reserved 1-1/2 cups mushroom mixture. Simmer over medium heat until heated through, about 10 minutes.

Yield: 6 servings (about 6-1/2 cups)