*  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; sautée until tender, 10 minutes. Add mushrooms and sautée 5
minutes. Reduce heat to low. Add flour; cook until mixture is thick,
stirring occasionally about 3 minutes. Gradually stir in stock and 2
tablespoons 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. (Can be prepared 4 hours
ahead. Cover and refrigerate.) Stir remaining 2 tablespoons Sherry
into soup. Bring to simmer and serve.

MM Format Norma Wrenn npxr56b

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