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 ut?? until tender, 10 minutes. Add mushrooms and saut?? 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