Wednesday, October 31, 2007

Cream of Portobello Mushroom Soup

3/4 lbs portobello mushrooms
1 C half & half cream
1 sm onion
2 tbsp med- dry Sherry
2 tbsp unsalted butter
2 tbsp chives; chopped
3 C beef and/or chicken broth
1/2 C chopped carrots

Quarter and thinly slice mushrooms and coarsly chop onions. (I added 1 garlic clove as well) In a heavy sauce pan, cook mushrooms and onion in butter over med heat; stirring occasionally, until softened and liquid evaporated.
Add broth (I use both) and cream. Simmer 15 minutes.
In a blender, puree 1/2 of mixture. Return to pan. Heat until hot. Stir in chives right before serving.

Makes 2 servings

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