Portabella mushroom soup - bon appetit

6 servings

Ingredients

Quantity Ingredient
¼ cup (1/2 stick) unsalted butter
5 Leeks (white and pale green parts only), chopped (about 3 C)
1 medium Onion, chopped
10 ounces Portabeha mushrooms, chopped (about 4 generous C)
¼ cup All purpose flour
3 cups Chicken stock or canned low-salt broth
4 tablespoons Dry Sherry
2 cups Half and half
¼ teaspoon Cayenne pepper
Ground white pepper

Directions

Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion; saute 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 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 T Sherry into soup. Bring to simmer and serve.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

Related recipes