Purée of Portabello Mushroom Soup

== Ingredients ==
* 2 tablespoons extra virgin olive oil
* 1 tablespoon butter (optional)
* 1 cup diced onions
* ½ cup diced celery
* ½ cup diced leeks
* 1 lb portabello mushrooms, gills removed, trimmed and diced
* ½ teaspoon chopped garlic, to taste
* ¼ teaspoon chopped fresh thyme leaves
* ½ cup dry sherry
* 6 cups vegetable stock
* salt and freshly ground black pepper
* ½ cup freshly grated Parmesan cheese
== Directions ==
# In a large saucepan over medium heat, melt together the olive oil and butter, then add the Onion, celery, and leeks, and sauté until translucent, about 5 minutes.
# Add the cleaned and trimmed sliced portabellos, garlic, and thyme and cook an additional 5 minutes, stirring often.
# Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
# Add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.
# Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.
# Return soup to saucepan and make sure it’s all heated through.
# Garnish servings with Parmesan cheese, and enjoy
Category:Californian Soups
Category:Celery Recipes
Category:Leek Recipes
Category:Mushroom Soup Recipes
Category:Parmesan cheese Recipes
Category:Portobello mushroom Recipes
Category:Recipes that need photos
Category:Sherry Recipes
Category:Thyme Recipes
Category:Vegetable stock and broth Recipes