Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Cream of Portabella Soup
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One spoonful of this creamy mushroom soup and you'll be ditching the canned version forever. Butter, garlic and sherry help make a savory bowl that's as quick as it is great. Plus, ready in less than 30 minutes!
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
2 tablespoons butter, divided
1 clove garlic, minced
1 medium onion, diced
1 stalk celery, diced
2 portabella mushrooms, gills and stems removed
1 ounce dry sherry (or substitute brandy or vermouth)
3 cups half and half
salt and pepper
directions
Melt half the butter in a saucepan over medium heat. Add the garlic, onion, and celery. Cook, stirring frequently, until the onion is soft.
Dice the mushrooms. Add half of the diced mushroom to the saucepan. Set the remaining diced mushroom aside.
Stir the vegetables in the saucepan frequently until they are soft, about 5 more minutes.
Add the sherry to the saucepan and remove it from the heat. Let cool slightly then transfer the soup to a food processor or blender (or use a hand blender). Add 1/2 cup of the half and half. Puree until smooth.
Return the soup to the saucepan. Add the remaining half and half, reserved mushrooms, and remaining butter.
Cook, stirring occasionally, until the mushrooms are tender, about 6-7 minutes. Do not let the soup boil.
Season to taste with salt and pepper and serve hot.
recipe tips
If you prefer a chunkier soup, set aside a portion of the sauteed mushrooms before blending and add them back in after pureeing.
For a low-fat version, use a lower fat milk instead of half and half.
Be careful not to burn the garlic while sauteing, as it can give the soup a bitter taste.
Serve with a slice of crusty bread or a side salad for a complete meal.
Try adding a pinch of nutmeg or smoked paprika for a different flavor.
If using a blender to puree the soup, be careful with hot liquids and blend in batches if necessary.
For a more intense mushroom flavor, consider adding a small amount of mushroom stock or a teaspoon of mushroom powder.
This soup pairs well with a light white wine or a crisp, dry cider.
common recipe questions
Can I use a different type of mushroom for this soup?
Yes, you can use other types of mushrooms like button or cremini mushrooms, but portabella mushrooms provide a richer flavor.
Is there a non-alcoholic substitute for the sherry?
If you prefer not to use alcohol, you can substitute with a splash of balsamic vinegar or simply omit it.
How can I thicken the soup if it's too thin?
If the soup is too thin, you can thicken it by blending in a few more cooked mushrooms or adding a small amount of cornstarch slurry.
Can I make this soup in advance?
Yes, this soup can be made in advance and reheated gently before serving. Avoid boiling when reheating to prevent the cream from separating.
nutrition data
328 calories, 27 grams fat, 15 grams carbohydrates, 8 grams protein per serving. This recipe is low in carbs.
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reviews & comments
Will try it soon . I love mushrooms in any way , and this soup sounds heavenly. Thank you for the recipe !
December 7, 2013
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!