PORTOBELLO MUSHROOM AND SWEET POTATO SOUP

Portobello Mushroom and Sweet Potato Soup image

Warm up with this yummy soup that uses sweet potato, portobello mushrooms, and gouda cheese to give it a depth of flavor and an immune boost to help ward of cold/flu season. And the best part, the kids will love it, too! (Sshhhh, don't tell them it's kinda healthy.)

Provided by TheRecycleChef

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 11

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Ingredients

3 tablespoons margarine
¼ onion, chopped
2 large portobello mushroom caps, diced
2 (14 ounce) cans chicken broth, divided
1 large sweet potato, peeled and diced
2 tablespoons bacon bits
2 teaspoons garlic salt
½ teaspoon dried thyme
1 bay leaf
¼ cup half-and-half
4 ounces shredded Gouda cheese

Steps:

Heat margarine in a pot and cook onion until soft and translucent, about 3 minutes. Add mushrooms and 1 can of chicken broth and cook for 5 minutes.
Add sweet potato and second can of chicken broth to the pot. Stir in bacon bits, garlic salt, thyme, and bay leaf, and bring to a boil. Reduce heat and simmer soup until sweet potato is soft, about 15 minutes.
Remove and discard bay leaf. Puree soup using an immersion blender until smooth. Stir in half-and-half and Gouda cheese and mix until well blended.

Nutrition Facts : Calories 191.5 calories, Carbohydrate 19.2 g, Cholesterol 22.7 mg, Fat 9.6 g, Fiber 3.6 g, Protein 8.9 g, SaturatedFat 3.9 g, Sodium 1181.3 mg, Sugar 5.6 g