Portobello Mushroom And Sweet Potato Soup

• 3 tablespoons margarine
• 1/4 onion, chopped
• 2 large portobello mushroom caps, diced
• 2 (14 ounce) cans chicken broth, divided
• 1 large sweet potato, peeled and diced
• 2 tablespoons bacon bits
• 2 teaspoons garlic salt
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup half-and-half
• 4 ounces shredded Gouda cheese

1. Heat margarine in a pot and cook onion until soft and translucent, about 3 minutes. Add mushrooms and 1 can of chicken broth and cook for 5 minutes.
2. Add sweet potato and second can of chicken broth to the pot. Stir in bacon bits, garlic salt, thyme, and bay leaf, and bring to a boil. Reduce heat and simmer soup until sweet potato is soft, about 15 minutes.
3. Remove and discard bay leaf. Puree soup using an immersion blender until smooth. Stir in half-and-half and Gouda cheese and mix until well blended.

margarine, onion, portobello mushroom caps, chicken broth, sweet potato, bacon bits, garlic salt, thyme, bay leaf, gouda cheese

Taken from www.allrecipes.com/recipe/270107/portobello-mushroom-and-sweet-potato-soup/ (may not work)