Cream of Portabella Soup

Makes 4 servings


1 clove garlic, minced
1 stalk celery, diced
1 medium onion, diced
2 Portabella mushrooms
2 tablespoons of butter
3 cups half and half
1 ounce dry sherry
salt and pepper

In a medium saucepan sauté garlic, onion and celery in 1 tablespoon of
butter. Slice 1/2 mushroom in bite-size pieces and set aside.
Dice the rest of the mushrooms and add to sautéing vegetables.
Cook until all vegetables are soft. Add sherry, stir and remove from
heat. With a handheld blender, or you can use a food processor, purée
vegetables until fine.
If you need to, add some of the half and half to aid in blending.
Return to stove, add the rest of the half and half, the sliced mushrooms
and the last tablespoon of butter.
Heat until sliced mushrooms are cooked, taste for salt and pepper and
serve.

Source: Chef Brenda Palmer


Personal Chef Brian Koning www.personalchefmarketing.com
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