Portobello Mushroom Soup
1/4 Cup (1/2 stick) unsalted butter
5 Leeks (white & pale green only): chopped
1 Medium Onion: chopped
10 Ounces Portobello mushrooms: chopped
4 generous cups)
1/4 Cup Flour
3 Cups Chicken stock or broth
4 Tablespoons Dry Sherry
2 Cups Half and half
1/4 Teaspoon Cayenne pepper
Ground white pepper
Melt butter in heavy large pot over medium heat. Add leeks and onion; saute
until tender, 10 min. Add mushrooms and saute 5 min. Reduce heat to low. Add
flour; cook until mixture is thick, stirring occasionally, about 3 min.
Gradually stir in stock and half of Sherry. Bring soup to
boil, stirring. Reduce heat and simmer until thickened, about 10 min. Stir in
half and half. Simmer until slightly thickened, about 10 min. Stir in cayenne
pepper. Season with white pepper and salt. Stir remaining Sherry into soup.
Bring to simmer and serve.
From Van Gogh's Restaurant and Bar, Roswell, Ga, in Bon