Portobella Mushroom Soup

* Exported from MasterCook *

Portobella Mushroom Soup

Recipe By : Van Gogh's Restaurant, Roswell, Georgia Bon Appetit 1994
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup (1/2 stick) unsalted butter
5 Leeks white and pale green parts only -- chopped(about
3c)
1 Onion--chopped
10 ounces Portobella mushrooms -- chopped (about 4
-- generous cups)
1/4 cup All-purpose flour
3 cups Chicken stock or canned low-salt broth
4 tablespoons Dry Sherry
2 cups Half and half
1/4 teaspoon Cayenne pepper
Ground white pepper

Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion; sa
uté‚ until tender, 10 minutes. Add mushrooms and sauté‚
5 minutes. Reduce heat to l
ow. Add flour; cook until mixture is thick, stirring occasionally about 3 minut
es. Gradually stir in stock and 2 tablespoons Sherry. Bring soup to boil, stirr
ing. Reduce heat and simmer until thickened; about 10 minutes. Stir in half and
half. Simmer until slightly thickened; about 10 minutes. Stir in cayenne peppe
r. Season with white pepper and salt. (Can be prepared 4 hours ahead. Cover and
refrigerate.) Stir remaining 2 tablespoons Sherry into soup. Bring to simmer a
nd serve.

MM Format Norma Wrenn npxr56b

scanned by sooz


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