Total Time
40mins
Prep 10 mins
Cook 30 mins

Published in Bon Appetit magazine, this recipe is from Van Gogh's Restaurant and Bar in Roswell, GA...my favorite hangout when I lived in Atlanta. Delicious!

Ingredients Nutrition

Directions

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

Reviews

(1)
Most Helpful

This was delicious. I added some thyme and rosemary. I think I used a little less stock than 3 cups. Otherwise I followed the recipe. It tasted great, and it was quick and easy to make. (Be careful not to curdle the milk. I would suggest not bringing it back to a simmer after adding the cream. Just warm it up.)

GlutenFreeInDixie January 12, 2014

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