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>