A suave starter

Dear SOS: We recently ate a wonderful portabello mushroom soup at Delmonico’s Lobster House in Encino. It was extremely flavorful and rich tasting despite the fact that it had no dairy products in it. Do you think they would share this recipe?

Sally Edelist

Encino

Dear Sally: This soup is satisfying, but light. It’s great for weekend suppers with a salad or sandwich.

Delmonico’s puree of portabello mushroom soup

Total time: 40 minutes

Servings: 6 to 8

2 tablespoons extra virgin olive oil

1 cup diced onion

1/2 cup diced celery

1/2 cup diced leek

1 pound portabello mushrooms, gills removed, trimmed and diced

1/2 teaspoon chopped garlic

1/4 teaspoon chopped fresh thyme leaves

1/2 cup Sherry

6 cups vegetable stock

Salt and freshly ground

pepper

1/2 cup freshly grated Parmesan cheese

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, celery and leek and saute about 5 minutes, until translucent.

Add the mushrooms, garlic and thyme and continue to cook for about another 5 minutes, stirring often.

2. Add the Sherry and simmer until reduced to 1 tablespoon, about 5 to

7 minutes. Add the vegetable stock and bring to a boil. Simmer for 15 minutes. Season to taste with salt and pepper.

3. Spoon some of the soup into a blender. Put the top on the blender and cover the top with a kitchen towel. Hold the top down and puree until smooth. Finish with remaining soup, working in batches. Pour into bowls and garnish with Parmesan cheese.

Each of 8 servings: 113 calories;

5 grams protein; 10 grams carbohydrates; 2 grams fiber;

5 grams fat; 1 gram saturated fat;

4 mg. cholesterol; 451 mg. sodium.