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Portabello Mushroom Soup


Thursday, January 01, 2004
1 yellow onion, chopped
3 stalks celery, chopped
2 potatoes, peeled and chopped
6 portabello mushrooms, chopped
6 C. chicken stock
1 T. garlic, chopped
Salt and pepper, to taste
2 bay leaves
1/2 C. white wine (optional)
1 C. heavy cream
Add everything to a stock pot, except the heavy cream. Simmer 25-30 minutes (until potatoes are cooked). Add heavy cream and then puree.
Nutrition Facts:
The Polo Grill
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