Palomino Portobello Mushroom Soup
- 2/3 cup unsalted butter
- 8 oz leeks (white and green) cross sliced at 1/4"
- 8 oz yellow onion, diced
- 8 oz portabello mushrooms, chopped
- 12 oz crimini mushrooms, chopped
- 5 oz all- purpose flour
- 5 1/2 oz chicken stock
- 2 oz dry sherry
- 1 quart heavy cream
- 1/4 t cayenne pepper
- 1/4 oz kosher salt
- Melt 1/3 of the butter in a stock pot over medium heat. Add leaks and onions. Saute until tender. Add mushrooms and saute for five minutes. In a second pot, melt remaining butter. Add flour and cook roux for five minutes. Slowly add in chicken stock and whisk until incorporated. Simmer for 30 minutes. Add cream, cayenne pepper and salt to mushroom and leek mixture. Stir in sherry and strain the thickened chicken stock mixture. Let soup slowly simmer for an additional 15 minutes or until all ingredients are completely incorporated.
unsalted butter, leeks, yellow onion, portabello mushrooms, crimini mushrooms, flour, chicken, sherry, heavy cream, cayenne pepper, kosher salt
Taken from www.epicurious.com/recipes/member/views/palomino-portobello-mushroom-soup-50008521 (may not work)