Van Gogh's Restaurant and Bar Portobello Mushroom Soup

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  • 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