Cream of Portabella Soup


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A creamy, earthy soup that really takes advantage of the taste of Portabella mushrooms.

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  • 1 clove garlic, minced
  • 1 stalk celery, diced
  • 1 medium onion, diced
  • 2 Portabella mushrooms
  • 2 Tbs. of butter
  • 3 C. half and half
  • 1 oz. dry sherry
  • salt and pepper

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In a medium saucepan sauté garlic, onion and celery in 1 Tbs. of butter. Slice 1/2 mushroom in bite-sized pieces and set aside. Dice the rest of the mushrooms and add to sautéing 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, purée 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 Tbs. of butter. Heat until sliced mushrooms are cooked, taste for salt and pepper and serve.

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