04-20-2005, 01:35 PM
1/4 cup (1/2 stick) unsalted butter
5 leeks (white and 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; sauté until tender, 10 minutes.
Add mushrooms and sauté 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.
5 leeks (white and 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; sauté until tender, 10 minutes.
Add mushrooms and sauté 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.