Portabello Mushroom Soup

I went to the Farmer's Market and went a bit nutso over their portabello mushrooms - they were HUGE and (even better) CHEAP. My plan was to have them on the grill with some flank steak last weekend - but then I drank too much wine and forgot all about them.

Therefore, yesterday, I made a cream of portabello soup. Mmmm, delish. Even better on the second day. I might add a touch of garlic next time, but overall this was lovely, rich and totally satisfying.

Cream of Portabello Mushroom Soup
serves 4

1 T butter
8 oz (about two large caps) of portabello, sliced and halved
3/4 c. green onions sliced (including crunching greens)
Salt and Pepper to taste
14.5 oz chicken broth
1/2 c. sour cream
1/2 c. half and half

Melt butter in soup pot or dutch oven over medium to high heat. Add mushrooms and stir frequently for about 5 minutes.
Add green onion and salt and pepper. Stir and let cook for 2 - 3 minutes. Add chicken broth and bring to a boil. Boil 10-12 minutes.
Mix sour cream and half and half throughly in separate bowl.
Remove soup from heat. Add sour cream and half and half until well mixed. Blend either with immersion blender or in stand alone blender.
Return to pot and reheat. Serve & slurp.

According to Spark People recipe builder:
140.4 calories
12.7 g fat
8.1 g saturated fat
4.8 g carbohydrate
0.5 g fiber
0.8 g sugar
3.0 g protein