Portabella Soup:
Serves 4

1 pound potatoes, peeled, cut in 1/2-inch cubes (about 3 cups)
3 cups water
3 TBSP butter
2 large carrots, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
1 tsp garlic, minced
1 pound portabella mushrooms, trimmed, coarsely chopped (about 6 cups)
1 3/4 cups milk
1 cup chicken broth OR water
1/2 tsp dried thyme leaves
1/2 tsp salt
pinch of black pepper

In a large saucepan, combine potatoes with water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain & set aside. In a large non-stick skillet, melt butter over medium-high heat. Add carrots, onion, & garlic; cook, stirring frequently, until barely tender, about 5 minutes. Add mushrooms; cook & stir until mushrooms are tender, about 5 minutes. Remove 1- 1/2 cups of the mushroom’s mixture; set aside. Place potatoes & remaining mushroom mixture in a food processor & process until smooth. Pour into a saucepan. Add milk, chicken broth, thyme, salt, pepper, & reserved mushroom mixture. Simmer over medium heat until heated through, about 10 minutes.