Yield: 6 Servings
|¼ cup||(1/2 stick) unsalted butter|
|5 \N||Leeks (white and pale green Parts only); chopped (about 3 cups)|
|1 medium||Onion; chopped|
|10 ounces||Portabella mushrooms; Chopped (about 4 generous Cups)|
|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|
|\N \N||Ground white pepper|
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.) MM Format Norma Wrenn npxr56b Stir remaining 2 tablespoons Sherry into soup.
Bring to simmer and serve.
Source: Van Gogh's Restaurant, Roswell, Georgia Bon Appetit 1994 Posted to MC-Recipe Digest by Cynthea <Cynthea@...> on Mar 21, 1998