Portabello Mushroom Soup
Two kinds of mushrooms, and a little bit of sherry, give this soup a distinctive flavor.
Serves: Serves: 4
- 3 (14 1/2-ounce) cans vegetable broth
- 3 medium onions, quartered
- 3 cloves garlic, peeled
- 1 pound portabello mushrooms, cut into large chunks
- Salt and pepper to taste
- 2 tablespoons sherry
- 1/4 cup evaporated skim milk
- 2 cups sliced button mushrooms
- 1 cup cooked barley or orzo pasta
- Preheat oven to 400F. Line baking sheet with foil and spray with cooking spray. Coat baking sheet with 1 teaspoon broth.
- Arrange onions and garlic cloves on baking sheet; top with portabello mushrooms and drizzle with 1 teaspoon broth. Season with salt and pepper.
- Roast vegetable mixture 20 to 25 minutes, until browned.
- Remove baking sheet from oven and drizzle mushrooms with sherry.
- Combine vegetables and 5 cups broth in large bowl. Puree soup in food processor or blender (do this in several batches); pour into soup pot.
- Add evaporated skim milk and button mushrooms. Cook over medium heat, stirring constantly, until heated through.
- Soup can be frozen at this point. Add cooked barley or orzo before reheating. Soup can be reheated on stovetop or in microwave oven.
- After reviewing 19 studies, scientists at the University of North Carolina at Chapel Hill concluded that people who ate six cloves of garlic a week are 30 percent less likely to develop colon cancer and half as likely to get stomach cancer as those who rarely eat garlic.
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.To order this book go to Amazon.