Portobello Mushroom and Sweet Potato Soup recipe
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Ingredients
- 3 tablespoons margarine ¼ 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 ½ teaspoon dried thyme 1 bay leaf ¼ cup half-and-half 4 ounces shredded Gouda cheese
Nutrition Info
- 191.5 caloriescarbohydrate: 19.2 gcholesterol: 22.7 mgfat: 9.6 gfiber: 3.6 gprotein: 8.9 gsaturatedFat: 3.9 gservingSize: -sodium: 1181.3 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Portobello Mushroom and Sweet Potato Soup
Directions
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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.
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.
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.