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Cream of Portabella Soup

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Rating: 5/5
1 review

ready in: under 30 minutse
serves/makes:   4

recipe id: 27906
cook method: stovetop

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


In a medium saucepan saute 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 sauteing 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, puree 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.

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328 calories, 27 grams fat, 15 grams carbohydrates, 8 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
I could have eaten this soup all day! The sherry makes all the difference. This is quite possibly the best mushroom soup I've ever had. It's rich, thick and so flavorful. Doesn't need a thing in my opinion. I liked that it pureed some of the mushroom and left some diced. Wonderful!

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