Tuscan Portobello Mushroom Soup

1/4 cup (1/2 stick) unsalted butter
5 leeks (white and pale green only) chopped
1 med onion chopped
10 ozs. Portobello mushrooms: chopped to make 4 generous cups
1/4 cup flour
3 cups chicken stock or broth
4 TBS dry sherry
2 cups half and half
1/4 tsp cayenne pepper
1/4 tsp ground white pepper

Melt butter in heavy large pot over medium heat. Add leeks and onion; saute tender. Add mushrooms and saute 5 min. Reduce to low.

Add flour: cook until mixture thickens, stirring occasionally, about 3 min. Gradually stir in stock and half of the sherry.

Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about ten minutes. Stir in half and half. Simmer until slightly thickened, about ten minutes.

Stir in the cayenne. Season with white pepper and salt. Stir remaining sherry into soup. Bring to a simmer.

Serve immediately.

Makes 6 servings.