Portobello Bisque with Parmesan

(Originally posted on Tuesday, October 19, 2010)

I just made this soup on Sunday and we loved it. I'm not that great at following exact recipes. I modified it by putting only half the onion, and of course added more garlic due to my lovely husband. I also left out the tarragon and the splash of Sherry! Enjoy

Ingredients:

2 tablespoons butter,

1 small onion, roughly chopped

2 garlic cloves, sliced

10 ounces portobello mushroom caps, roughly chopped

1/4 cup uncooked white long grain rice

5 cups chicken or vegetable broth

1/2 cup half-and-half

2 teaspoons of tarragon

1 tablespoon dry Sherry

4 tablespoons grated parmesan cheese

salt and pepper to taste

1.) Heat butter in a small saucepan over medium heat. When butter starts bubbling add the onion, garlic and saute for 3 min.

2.) Add the mushrooms, rice, and broth. Bring to a boil. Reduce to a gentle simmer and cook for 30 min, uncovered.

3.) Remove from heat and add half-and-half.

4.) Working in batches, puree the soup in a blender until smooth. after pureeing, return soup to pot and heat to serving temperature. Season with salt and pepper.

5.) Divide the soup between 2 bowls and garnish with tarragon, parmesan cheese and splash of Sherry.

Recipe taken from The everything cooking for Two cookbook.