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Kitchen Guy's
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3 tablespoons butter 2 large carrots, chopped 1 large onion, chopped 1 teaspoon garlic, minced 1 pound Portobello mushroom, coarsely chopped |
1/4 cup dry sherry 1 1/2 cups milk 1 cup chicken broth 1/2 teaspoon thyme, dried 1/2 teaspoon salt 1 pinch black pepper, ground |
Here's how to make it:
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.
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