- 1/4 cup [60 g] unsalted butter
- 5 leeks [white and pale green parts] chopped
- 1 medium onion chopped
- 10 ounces [283 g] Portobello mushrooms chopped [about 4 cups / 1 L]
- 1/3 cup [46.5 g] flour
- 3 cups [750 mL] chicken stock or canned chicken broth
- 4 tablespoons [60 mL] dry sherry
- 2 cups [500 mL] half and half
- 1/4 teaspoon [1 mL] cayenne pepper
- Ground white pepper
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- Melt butter in heavy large Dutch oven over medium heat.
- Add leeks and onion; sauté until theder, 10 minutes.
- Add mushrooms and sauté 5 minutes.
- Reduce heat to low, add flour; cool until mixture is thick, stirring occasionally about 3 minutes.
- Gradually stir in stock and half of sherry.
- Bring soup to boil, stirring; reduce heat and simmer until thickened, approximately 10 minutes.
- Stir in cayenne pepper.
- Season with white pepper.
- Stir remaining dry sherry into soup.
- Bring to simmer and serve.
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