Portobello Mushroom Soup

• 4 Portobello Mushrooms, about 4" in diameter
• 1/2 lb Butter
• 2 Cloves garlic, minced
• 2 Sweet Onions (Vidalia, Bermuda , etc)
• 2 Shallots, minced
• 2 Tbls Brown Sugar
• 1 Tbls Fresh Sage, chopped
• 1 Tbls Fresh Thyme, chopped
• 2 c Heavy Cream or canned milk if you want fewer calories
• 1/4 c Dry Sherry
• 1 Quart Water
• 2 Tbls Sherry Vinegar (cider vinegar will work)

1. Remove mushroom stems and scrape the gills. Chop the caps coarsely. Melt the butter in a heavy pot over medium heat. Add the onions, garlic, and shallots and saute until soft, about 10 minutes. Add the sugar and cook, stirring frequently, until the vegetables caramelize. Stir in the chopped mushroom caps, thyme, and sage. Increase the heat and cook until the mushrooms wilt and release their moisture.
2. Add the sherry and stir, scraping up any bits on the bottom of the pan. Cook until the sherry has reduced by half. Add the cream, and reduce heat to low and simmer 20 minutes. Add the water, bring to boil, and then remove from heat.
3. Puree the soup in a blender or food processor until smooth. Return to a clean pot and reheat, seasoning to taste with the vinegar, salt, and pepper.

mushrooms, butter, garlic, sweet onions, shallots, brown sugar, fresh sage, fresh thyme, heavy cream, ubc, water, sherry vinegar

Taken from www.epicurious.com/recipes/member/views/portobello-mushroom-soup-1267704 (may not work)