Portobello Mushroom Soup 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 AUTHOR: FootsieBear |
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