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<blockquote data-quote="moreluck" data-source="post: 773577" data-attributes="member: 1246">Gallery Cafe&#039;s Cream Of Mushroom SoupCDKitchen &nbsp;Ingredients:2 teaspoons olive oil1 medium onion, chopped3 cloves garlic, finely minced1 small celery rib, trimmed and chopped5 large portobello mushrooms, chopped3 1/2 cups half-and-half or heavy creamsalt and freshly ground pepper1 tablespoon chopped fresh parsleytruffle oil (optional)Directions:In a large saucepan over medium-high heat, add the oil. Saute the onion and garlic for 2 to 3 minutes, or until they begin to soften. Add the celery and mushrooms and stir well to combine. Cook for 1 minute. Add half-and-half and salt and pepper to taste and bring to a boil. Reduce the heat to medium-low, cover and simmer for 12 minutes. Transfer the soup to a food processor or blender or use an immersion blender and process to obtain a smooth texture. If too thick, return to heat and add more half-and-half to thin. Garnish with a pinch of parsley and 2 drops of truffle oil before serving. Recipe by: Chef-owner Gerard Guinamand, Gallery Cafe, Atlanta</blockquote>

[QUOTE="moreluck, post: 773577, member: 1246"] Gallery Cafe's Cream Of Mushroom Soup CDKitchen Ingredients: 2 teaspoons olive oil 1 medium onion, chopped 3 cloves garlic, finely minced 1 small celery rib, trimmed and chopped 5 large portobello mushrooms, chopped 3 1/2 cups half-and-half or heavy cream salt and freshly ground pepper 1 tablespoon chopped fresh parsley truffle oil (optional) Directions: In a large saucepan over medium-high heat, add the oil. Saute the onion and garlic for 2 to 3 minutes, or until they begin to soften. Add the celery and mushrooms and stir well to combine. Cook for 1 minute. Add half-and-half and salt and pepper to taste and bring to a boil. Reduce the heat to medium-low, cover and simmer for 12 minutes. Transfer the soup to a food processor or blender or use an immersion blender and process to obtain a smooth texture. If too thick, return to heat and add more half-and-half to thin. Garnish with a pinch of parsley and 2 drops of truffle oil before serving. Recipe by: Chef-owner Gerard Guinamand, Gallery Cafe, Atlanta [/QUOTE]

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