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Portobella Mushroom Soup

A home-style Portobella Mushroom Soup made with Unsalted Butter, All Purpose Flour, Chicken Stock Or Canned Low Salt Broth, and Cayenne Pepper. Scale it up or down for the number of people at the table.

Ingredients

• 1/4 cup
• 1/4 cup
• 3 cup
• 1/4 tsp

Method (preview)

1. 1

   Melt butter in heavy large Dutch oven over medium heat.

2. 2

   Add leeks and onion; sa uté‚ until tender, 10 minutes.

3. 3

   Add mushrooms and sauté‚ 5 minutes.

4. 4

   Reduce heat to l ow.

5. 5

   Add flour; cook until mixture is thick, stirring occasionally about 3 minut es.

6. 6

   Gradually stir in stock and 2 tablespoons Sherry.

7. 7

   Bring soup to boil, stirr ing.

8. 8

   Reduce heat and simmer until thickened; about 10 minutes.

9. 9

   Stir in half and half.

10. 10

    Simmer until slightly thickened; about 10 minutes.

11. 11

    Stir in cayenne peppe r.

12. 12

    Season with white pepper and salt. (Can be prepared 4 hours ahead.

13. 13

    Cover and refrigerate.) Stir remaining 2 tablespoons Sherry into soup.

14. 14

    Bring to simmer a nd serve.