Portobello Mushroom Soup Recipe

Soup

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Ingredients:

1/4 cup (1/2 stick) unsalted butter
5 leeks (white & pale greeen only : chopped)
1 med onion chopped
10 ozs. Portobello mushrooms : chopped (4 generous cups)
1/4 cup flour
3 cups chicken stock or broth
4 TBS dry sherry
2 cups half and half
1/4 tsp cayenne pepper
ground white pepper

Directions:

Melt butter in heavy large pot over medium heat. Add leeks and onion; saute until clear. Add mushrooms and saute 5 min. Reduce heat to low. Add flour; cook until mixture thickens, stirring occasionally, about 3 minutes. Gradually stir in stock and half of sherry. Bring soup to a boil, stirring. Reduce hea and simmer until thickened, about ten minutes. Stir in half and half. Simmer until slightly thickened, about ten minutes.Stir in cayenne. Season with white pepper and salt. Stir remaining sherry into soup. Bring to a simmer. Makes 6 servings.

I've had a version of this soup at a restaurant and it is so thick, creamy and wonderful that it is definitely one of my favorite soups. I add salad, bread and it's hearty enough for a meal. ENJOY!

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Submitted 6/13/05.
Source: exported from Mastercook
Submitted By: tc c
tcluvs@icqmail
Portobello Mushroom Soup


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