Yield: 6 1/2 cups
Notes: * If using portabellas with stems, trim them and coarsely chop.
1 pound potatoes, peeled, cut in 1/2-inch cubes (about 3 cups)
3 tablespoons butter
2 large carrots, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
1 teaspoon minced garlic
1 pound portabella mushrooms, coarsely chopped * (about 6 cups)
1/4 cup dry sherry
1 1/2 cups milk
1 cup chicken broth
OR
1 cup water
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
Pinch ground black pepper
Servings: 4
In a large saucepan, combine potatoes with 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain and set aside. In a large skillet, melt butter over medium-high heat. Add carrots, onion and garlic; cook, stirring frequently, until barely tender, about 5 minutes. Add mushrooms; cook and stir until mushrooms are tender, about 5 minutes. Stir in sherry; cook for 1 minute. Remove 1 1/2 cups of the mushroom mixture; set aside. In a food processor container place potatoes and remaining mushroom mixture from skillet. Process until smooth. Pour into saucepan. Add milk, chicken broth, thyme, salt, pepper and reserved 1 1/2 cups mushroom mixture. Simmer over medium heat until heated through, about 10 minutes.
Servings: 4
Notes: * If using portabellas with stems, trim them and coarsely chop.
1 pound potatoes, peeled, cut in 1/2-inch cubes (about 3 cups)
3 tablespoons butter
2 large carrots, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
1 teaspoon minced garlic
1 pound portabella mushrooms, coarsely chopped * (about 6 cups)
1/4 cup dry sherry
1 1/2 cups milk
1 cup chicken broth
OR
1 cup water
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
Pinch ground black pepper
Servings: 4
In a large saucepan, combine potatoes with 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain and set aside. In a large skillet, melt butter over medium-high heat. Add carrots, onion and garlic; cook, stirring frequently, until barely tender, about 5 minutes. Add mushrooms; cook and stir until mushrooms are tender, about 5 minutes. Stir in sherry; cook for 1 minute. Remove 1 1/2 cups of the mushroom mixture; set aside. In a food processor container place potatoes and remaining mushroom mixture from skillet. Process until smooth. Pour into saucepan. Add milk, chicken broth, thyme, salt, pepper and reserved 1 1/2 cups mushroom mixture. Simmer over medium heat until heated through, about 10 minutes.
Servings: 4
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