Print Recipe

Van Gogh's Restaurant and Bar Portobello Mushroom Soup



  • 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


  1. Melt butter in heavy large pot over medium heat. Add leeks and onion; sauté until tender, 10 minutes.
  2. Add mushrooms and sauté 5 minutes.
  3. Reduce heat to low. Add flour; cook until mixture is thick, stirring occasionally, about 3 minutes.
  4. Gradually stir in stock and half of sherry. Bring soup to boil, stirring. Reduce heat and simmer until thickened, about 10 minutes.
  5. Stir in half-and-half. Simmer until slightly thickened, about 10 minutes.
  6. Stir in cayenne pepper. Season with white pepper and salt. Stir remaining sherry into soup. Bring to simmer and serve.

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

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.