Van Gogh's Restaurant and Bar Portobello Mushroom Soup

Posted by FootsieBear at recipegoldmine.com on 8/9/2001 3:46 pm

Source: From Van Gogh's Restaurant and Bar, Roswell, Georgia - Bon Appetit, 9/94

1/4 cup (1/2 stick) unsalted butter
5 leeks (white and pale green only), chopped
1 medium onion, chopped
10 ounces portobello mushrooms, chopped (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 pepper
Ground white pepper

Melt butter in heavy large pot over medium heat. Add leeks and onion; saut until tender, 10 minutes.

Add mushrooms and saute 5 minutes.

Reduce heat to low. Add flour; cook 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, about 10 minutes.

Stir in half-and-half. Simmer until slightly thickened, about 10 minutes.

Stir in cayenne pepper. Season with white pepper and salt. Stir remaining sherry into soup. Bring to simmer and serve.