Portabello Mushroom Soup

1 large shallot, minced
1/4 chopped onion,
2 T. Olive Oil
2 cups sliced celery with leaves
4 large Portabello mushrooms, chopped
2T. wine
Parsley, salt, pepper, herbs de provence

In 1 T. olive oil saute shallot and onion. Season with salt and pepper. Add celery. Add last tablespoon olive oil and mushrooms. Saute about 5 minutes.
Add a little wine or sherry to get the bits off the bottom of the pan. Add 2 T. flour. Cook 1-2 minutes and add 1 box of chicken broth. Stir well. Season with salt & pepper, 1 tsp, herbs de provence. (If you have a parmesan rind -you can add it here for extra flavor).
Simmer, stir in fat free half and half and a dash of cayenne pepper.

Number of Servings: 5

Recipe submitted by SparkPeople user VALENTINEWIFE.