CREAM OF PORTABELLA SOUP
This is a hearty soup and is perfect as lunch with a good hunk of crusty bread. And maybe a glass of wine... :-) Sometimes I add a bit of sherry to the soup.
Provided by Lori Loucas @jostlori
Categories Cream Soups
Number Of Ingredients 8
Steps:
- In a heavy-bottomed dutch oven, melt the butter. Add the mushrooms and onions and saute over medium-low heat until soft and lightly golden, about 10 minutes.
- Add the milk to the pan. Tear the bread slices into pieces and add to the mix. Let sit for 15 minutes.
- Pour the mixture into your blender container and puree until smooth. Return to the pan and add JUST 2 tablespoons of the parsley. Add the cream. Season to taste with salt and pepper. Reheat.
- Ladle soup into soup bowls and sprinkle remaining parsley over the servings.
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