Sherried Cream Of Portabello Mushroom Soup

1. 1

   Quarter and thinly slice mushrooms and chop onion.

2. 2

   In a heavy saucepan, cook mushrooms and onion in butter over moderate heat.

3. 3

   Stirring occasionally, until softened and any liquid mushrooms give off is evaporated.

4. 4

   Add water and cream and simmer 15 minutes.

5. 5

   In a blende, puree half of the mixture (using caution when blending hot liquids) and stir puree, sherry, salt and pepper into the mixture remaining in the pan.

6. 6

   Heat soup until hot and stir in chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.