Van Gogh's Restaurant and Bar
Portobello Mushroom Soup

Ingredients

• 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 all-purpose flour
• 3 cups chicken stock or broth
• 4 tablespoons dry sherry
• 2 cups Half-and-Half
• 1/4 teaspoon cayenne pepper
• Ground white pepper

Instructions

1. Melt butter in heavy large pot over medium heat. Add leeks and onion; sauté until tender, 10 minutes.
2. Add mushrooms and sauté for 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.

Attribution

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