Mushroom: Portobello Mushroom Soup
Source of Recipe
Van Gogh's Restaurant & Bar, Bon Appetit 9/94
List of Ingredients
1/4 C. unsalted butter (1/2 stick)
5 leeks (white and pale green only) chopped
1 medium onion chopped
10 oz. portobello mushrooms chopped (4 generous cups)
1/4 C. flour
3 C. chicken stock or broth
4 T. dry sherry
2 C. half-and-half
1/4 tsp. cayenne pepper
Ground white pepper Recipe
Melt butter in heavy large pot over medium heat. Add leeks and onion; sauté until tender, 10 minutes. Add mushrooms and saute 5 minutes. Reduce heat to low. Add flour; cook until mixture is thick, stirring occasionally, about 3 minutes. Gradually stir in stock and half of sherry. Bring soup to boil, stirring. Reduce heat and simmer until thickened, about 10 minutes. Stir in half-and-half. Simmer until slightly thickened, about 10 minutes. Stir in cayenne pepper. Season with white pepper and salt. Stir remaining sherry into soup. Bring to simmer and serve.
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