Name: Pea Soup with Mushroom Cream Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pea Soup with Mushroom Cream Sauce

1. 1/2 pound sliced baby portobello mushrooms, divided -

2. 1 tablespoon butter -

3. 1/4 cup chopped onion -

4. 1 garlic clove, minced -

5. 1/2 cup half-and-half cream -

6. 3 tablespoons sherry or reduced-sodium chicken broth -

7. 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme -

8. 3/4 teaspoon salt, divided -

9. 5 cups fresh or frozen peas, divided -

10. 3 cups reduced-sodium chicken broth -

11. 2 tablespoons lemon juice -

12. 4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil -

How to cook deliciously - Pea Soup with Mushroom Cream Sauce

1. Stage

Set aside 3 tablespoons mushrooms for garnish. In a large skillet, saute remaining mushrooms in butter until tender.

2. Stage

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. Stage

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. Stage

Ladle soup into serving bowls; top with mushroom cream sauce. Garnish with reserved mushrooms and remaining peas.