"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Portabella Mushroom Soup Recipe

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Portabella Mushroom Soup image

 

This recipe for Portabella Mushroom Soup, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Salem
Added: Saturday, March 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
¼ cup unsalted butter
5 leeks (white and green parts only), chopped – about 3 cups
1 medium onion, chopped
10 ounces portabella mushrooms, chopped – about 4 generous cups
¼ cup all purpose flour
3 cups chicken stock or canned low-salt broth
*5 Tablespoons dry Sherry
2 cups half and half
¼ t cayenne pepper
Ground white pepper

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

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30

 

 

 

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