Click on a category to see more recipes in this category
Ingredients
1 Pound potatoes, peeled, 1/2� cubed
3 Tablespoons butter
2 Large carrots, chopped
1 Large onion, chopped
1 Teaspoon garlic, minced
1 Pound portabella mushrooms, coarsely chopped
1/4 Cup dry sherry
1 1/2 Cups milk
1 Cup chicken broth
1/2 Teaspoon dried thyme
1/2 Teaspoon salt
Ground black pepper, to taste
Instructions
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 about 5 minutes. Stir in sherry; cook 1 minute. Remove 1 1/2 cups of the mushroom mixture and set aside.
In a food processor, place potatoes and remaining mushroom mixture from skillet; process until smooth. Pour into saucepan. Add milk, chicken broth, thyme, salt, pepper or hot sauce and reserved mushroom mixture. Simmer over medium heat until heated through, about 10 minutes.