Simple but tasty menu Portobello Mushroom and Sweet Potato Soup

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Portobello Mushroom and Sweet Potato Soup

"Warm up with this yummy soup that uses sweet potato, portobello mushrooms, and gouda cheese to give it a depth of flavor and an immune boost to help ward of cold/flu season. And the best part, the kids will love it, too! (Sshhhh, don't tell them it's kinda healthy.)"

Ingredients :

3 tablespoons margarine
1/4 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
1/2 teaspoon dried thyme
1 bay leaf
1/4 cup half-and-half
4 ounces shredded Gouda cheese

Instructions :

Prep : 10M	Cook : 8M	Ready in : 35M

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.

Notes :

This is easily adapted into a vegetarian dish by substituting vegetable broth for chicken broth and omitting the bacon.

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