*  Exported from  MasterCook  *

                         Portobello Mushroom Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           (1/2 stick) unsalted butter
   5                    Leeks (white & pale green
                        only): chopped
   1      medium        Onion: chopped
  10      ounces        Portobello mushrooms: choppd
                        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 peppr
                        Ground white pepper

Melt butter in heavy large pot over medium heat.  Add leeks and onion; saute until tender, 10 min.
  Add mushrooms and saute 5 min. Reduce heat to low.  Add flour; cook until mixture is thick,
 stirring occasionally, about 3 min.  Gradually stir in stock and half of Sherry.
 Bring soup to boil, stirring. Reduce heat and simmer until thickened, about 10 min. 
Stir in half and half.  Simmer until slightly thickened, about 10 min. Stir in cayenne pepper.
 Season with white pepper and salt. Stir remaining Sherry into soup.  Bring to simmer and serve.

 From Van Gogh's Restaurant and Bar, Roswell, Ga, in Bon Appetit, 9/94.

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