This is a great soup to make in a hurry that is sure to impress. Not just the same old mushroom soup – this version is full of flavor with a smooth texture and a hint of Sherry. So simple and so fast!!!

Mushroom, Onion & Manzanilla Sherry Soup
1 Tbs butter
1 Tbs olive oil
1 large package sliced baby Portobello Mushrooms
1 large garlic clove chopped
1 large onion diced
1 tsp onion powder
1 tsp celery salt
1/2 cup sherry
1/2 cup canned milk or half and half
4 slices American cheese
1 cup chicken stock
salt & pepper to taste
croutons for garnish

In sauce pan heat the butter and olive oil. Sauté the onions, dried onion, onion powder and garlic until onions and garlic are tender. Add mushrooms and sauté for about 5 minutes; then add the sherry. Continue cooking for about 3 minutes; then add chicken stock. Cook covered on medium high for 5 minutes more. Next add the milk and cheese. Remove from the heat and cover for 5 minutes more.  Purée the soup in batches – making sure to half-fill the blender with the hot soup. Serve and eat!  Delicious!

Enjoy!

Heidi

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