Pea Soup With Mushroom Cream Sauce

• 1/2 pound sliced baby portobello mushrooms, divided
• 1 tablespoon butter
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1/2 cup half-and-half cream
• 3 tablespoons sherry or reduced-sodium chicken broth
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 3/4 teaspoon salt, divided
• 5 cups fresh or frozen peas, divided
• 3 cups reduced-sodium chicken broth
• 2 tablespoons lemon juice
• 4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil

1. Set aside 3 tablespoons mushrooms for garnish. In a large skillet, saute remaining mushrooms in butter until tender.
2. Add onion to skillet; saute until tender. Add garlic; cook 1 minute longer. Stir in the cream, sherry, thyme and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool slightly. Transfer to a blender; process until smooth. Set aside.
3. In a Dutch oven, combine 4-1/2 cups peas, chicken broth and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until peas are tender. Stir in lemon juice and basil; heat through. Transfer to a blender; process in batches until blended.
4. Ladle soup into serving bowls; top with mushroom cream sauce. Garnish with reserved mushrooms and remaining peas.

baby portobello mushrooms, butter, onion, garlic, cream, sherry, thyme, salt, peas, chicken broth, lemon juice, fresh basil

Taken from www.tasteofhome.com/recipes/pea-soup-with-mushroom-cream-sauce/ (may not work)