Creamy Portobello Soup

Ingredients

• 3 tablespoons flour all-purpose
• 1 cup half-and-half 
• 8 ounce ham steak diced
• 4 servings kosher salt and pepper freshly ground
• 4  leeks light white green thinly sliced ( and parts only)
• 2 cups chicken broth low-sodium
• 3 tablespoons madeira wine dry
• 2  portobello mushroom caps stemmed chopped
• 4 tablespoons butter unsalted

Equipment

• whisk
• pot
• blender
• slotted spoon

Directions

1. Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned.
2. Add the ham and cook until slightly browned, about 3 minutes.
3. Remove the ham with a slotted spoon to a plate.
4. Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.
5. Add the remaining 1 1/2 tablespoons butter, leeks, 1/2 teaspoon salt, and pepper to taste to the pot; cook until wilted, about 3 minutes.
6. Add the mushrooms and cook 3 minutes.
7. Sprinkle in the flour and cook, stirring, 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated.
8. Add the broth and 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.
9. Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape. Return to the pot, whisk in the half-and-half and bring just to a boil. Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste.
10. Serve topped with the remaining ham and leeks.