Tuscan Portobello Mushroom Soup
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.