Recipe(tried): Cream of Portobella Mushroom Soup...easy!

this soup was AWESOME....not as many ingredients as Paneras...i made it for dinner tonight. I suprised myself!

CREAM OF PORTOBELLO MUSHROOM SOUP

3 huge (5-inch) portabello mushrooms (I found them at Costco and Sam's Club)
2 tablespoons butter
1 small yellow onion, diced/chopped into tiny pieces
1/3 cup chopped/diced carrots (chop into tiny pieces)
kosher salt and pepper
3 cups chicken broth
1 cup heavy cream
2 tablespoons medium-dry sherry (I used white wine)
1/4 cup chives for garnish (chopped)
1 teaspoon Wondra flour (to thicken)

Quarter mushrooms and slice thin; set aside.

Heat butter in large pan over medium heat.

Add onion, mushrooms, carrots, salt and pepper. Cook until soft, stirring occasionally, until all liquid from mushrooms is evaporated.

Stir in chicken broth and salt and pepper again to taste.

In a blender, puree half of the mixture.

Stir in sherry (or wine) in remaining mixture in pan. Add puree back to pan; stir.

If it to thin mix 1 tablespoon Wondra flour to thicken, or more...you're the chef!