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LOCATION: Recipes >> Soups >> Mushroom 02

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Portabello Mushroom Soup

1/4 cup butter
5 leeks, white part only, chopped
1 medium onion, chopped
10 ounces Portabellos, chopped
1/4 cup flour
3 cups chicken broth
4 tablespoons dry sherry
2 cups half and half
1/4 teaspoon cayenne pepper

Melt butter in heavy large Dutch oven over medium heat. Add leeks
and onion; saute until tender, 10 mins. Add mushrooms and saute 5
mins. Reduce heat to low. Add flour; cook until mixture is thick,
stirring occasionally, about 3 mins. Gradually stir in stock and
2 tablespoons sherry. Bring soup to boil, stirring. Reduce heat
and simmer until thickened, about 10 mins. Stir in half and half.
Simmer until slightly thickened, about 10 mins. Stir in cayenne
pepper. Season with salt and pepper. (Can be prepared 4 hours ahead.
Cover and refrigerate.)

Stir remaining 2 tablespoons sherry into soup. Bring to simmer and
serve.

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