Recipe: Cream of Portobello Soup... Without the Cream

CREAM OF PORTOBELLO SOUP... WITHOUT THE CREAM

1 pound (about 3 cups) potatoes, peeled, cut in 1/2 inch cubes
3 tablespoons butter
2 (about 1 cup) large carrots, chopped
1 (about 1 cup) large onion, chopped
1 teaspoon minced garlic
1 pound (about 6 cups) portobello mushrooms, coarsely chopped*
1/4 cup dry sherry
1 1/2 cup milk
1 cup chicken broth
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
pinch ground black pepper

In a large saucepan add potatoes and 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain and set aside. In a 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 cup of the mushroom mixture; set aside. In a food processor place potatoes and remaining mushroom mixture from skillet. Process until smooth. Pour into saucepan. Add milk, chicken broth, thyme, salt, pepper and reserved 1-1/2 cup mushroom mixture. Simmer over medium-heat until heated through, about 10 minutes.*If using portobellos with stems, trim and coarsely chop.
YIELD: 6 Portions