*  Exported from  MasterCook  *
 
                          Portobella Mushroom Soup
 
 Recipe By     : Van Gogh’s Restaurant, Roswell, Georgia Bon Appetit 1994
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           (1/2 stick) unsalted butter
    5                    Leeks white and pale green parts only -- chopped (about 
 3c)
    1                    Onion--chopped
   10      ounces        Portobella mushrooms -- chopped (about 4
                          -- generous cups)
      1/4  cup           All-purpose flour
    3      cups          Chicken stock or canned low-salt broth
    4      tablespoons   Dry Sherry
    2      cups          Half and half
      1/4  teaspoon      Cayenne pepper
                         Ground white pepper
 
 Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion; sa
 uté‚ until tender, 10 minutes. Add mushrooms and sauté‚ 5 minutes. Reduce heat to
l
 ow. Add flour; cook until mixture is thick, stirring occasionally about 3 minut
 es. Gradually stir in stock and 2 tablespoons Sherry. Bring soup to boil, stirr
 ing. Reduce heat and simmer until thickened; about 10 minutes. Stir in half and
  half. Simmer until slightly thickened; about 10 minutes. Stir in cayenne peppe
 r. Season with white pepper and salt. (Can be prepared 4 hours ahead. Cover and
  refrigerate.) Stir remaining 2 tablespoons Sherry into soup. Bring to simmer a
 nd serve.
 
 MM Format Norma Wrenn npxr56b
 
  scanned by sooz
 
 
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