Portabella Mushroom Soup

1/4 c (1/2 stick) unsalted butter
5 Leeks (white and pale green Parts only); chopped (about 3 cups)
1 md Onion; chopped
10 oz Portabella mushrooms; Chopped (about 4 generous Cups)
1/4 c All-purpose flour
3 c Chicken stock or canned low-Salt broth
4 tb Dry Sherry
2 c Half and half
1/4 ts Cayenne pepper
Ground white pepper

Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion; saute until tender, 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 2 tablespoons Sherry. Bring soup to boil, stirring. Reduce heat and simmer until thickened, about 10 minutes. Stir in half and half. Simmer until slightly thickened, about 10 minutes. Stir in cayenne pepper. Season with white pepper and salt. (Can be prepared 4 hours ahead. Cover and refrigerate. )

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