Portobello Mushroom Soup

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Charlene Naughton

ingredients

• 2 tablespoons olive oil
• 2 (8-ounce) packages sliced fresh baby portobello mushrooms, minced
• 1 medium onion, minced
• 1 garlic clove, minced
• 2 (14-ounce) cans beef broth
• 1/4 cup dry sherry
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh thyme
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (12-ounce) can evaporated milk
• 2 tablespoons all-purpose flour

Source: Charlene Wong

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