Portabella Mushroom Soup - cooking recipe

Ingredients

1/4 cup unsalted butter
5 leeks, chopped (white and pale green part only)
1 medium onion, chopped
10 ounces portabella mushrooms, chopped (4 generous cups)
1/4 cup flour
3 cups chicken stock or 3 cups chicken broth
4 tablespoons dry sherry
2 cups half-and-half
1/4 teaspoon cayenne pepper
white pepper, to taste

Preparation

Melt butter in heavy large pot over medium heat. Add leeks and onion; saute' until tender, about 10 minutes.
Add mushrooms and saute' 5 minutes.
Reduce heat to low. Add flour; cook until mixture is thick, stirring occasionally, about 3 minutes.
Gradually stir in stock and half of sherry. Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about 10 minutes.
Stir in half-and-half. Simmer umtil slightly thickened, about 10 minutes.
Stir in cayenne pepper. Season to taste with white pepper and salt. Stir remaining sherry into soup. Bring to simmer and serve.