Sherried Cream of Portobello 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, stirring occasionally, until softened and any liquid mushrooms give off is evaporated.

3. 3

   Add water and cream and simmer 15 minutes.

4. 4

   In a blender puree half of mixture (use caution when blending hot liquids) and stir puree, Sherry, and salt and pepper to taste into mixture remaining in pan.

5. 5

   Heat soup until hot and stir in chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.