Delmonico'S Puree Of Portabella Mushroom Soup - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon butter (optional)
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leek
1 lb portabella mushroom, gills removed, trimmed and diced
1/2 teaspoon chopped garlic, to taste
1/4 teaspoon chopped fresh thyme leave
1/2 cup dry sherry
6 cups vegetable stock
salt & freshly ground black pepper
1/2 cup freshly grated parmesan cheese

Preparation

In a large saucepan over medium heat, melt together the olive oil and butter, then add the onion, celery, and leeks, and saute 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 saute 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!
Source: LA Times, Jan 26, 2005.