PALOMINO PORTOBELLO MUSHROOM SOUP

PALOMINO PORTOBELLO MUSHROOM SOUP image

Yield 1 gallon

Number Of Ingredients 11

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

Steps:

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.