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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Published in Bon Appetit magazine, this recipe is from Van Gogh's Restaurant and Bar in Roswell, GA...my favorite hangout when I lived in Atlanta. Delicious! Ingredients:
1/4 cup unsalted butter |
5 leeks, chopped (white and pale green part only) |
1 medium onion, chopped |
10 ounces portabella mushrooms, chopped (4 generous cups) |
1/4 cup flour |
3 cups chicken stock or 3 cups chicken broth |
4 tablespoons dry sherry |
2 cups half-and-half |
1/4 teaspoon cayenne pepper |
white pepper, to taste |
Directions:
1. Melt butter in heavy large pot over medium heat. Add leeks and onion; saute' until tender, about 10 minutes.
2. Add mushrooms and saute' 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 a boil, stirring. Reduce heat and simmer until thickened, about 10 minutes.
5. Stir in half-and-half. Simmer umtil slightly thickened, about 10 minutes.
6. Stir in cayenne pepper. Season to taste with white pepper and salt. Stir remaining sherry into soup. Bring to simmer and serve.
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