Creamy Portobello Soup

1. 1

   Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned.

2. 2

   Add the ham and cook until slightly browned, about 3 minutes.

3. 3

   Remove the ham with a slotted spoon to a plate.

4. 4

   Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste.

5. 5

   Cook 4 minutes, then add to the plate; set aside.

6. 6

   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.

7. 7

   Add the mushrooms and cook 3 minutes.

8. 8

   Sprinkle in the flour and cook, stirring, 2 minutes.

9. 9

   Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated.

10. 10

    Add the broth and 2 cups water.

11. 11

    Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.

12. 12

    Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape.

13. 13

    Return to the pot, whisk in the half-and-half and bring just to a boil.

14. 14

    Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste.

15. 15

    Serve topped with the remaining ham and leeks.

16. 16

    Per serving: Calories 368; Fat 21 g (Saturated 12 g); Cholesterol 90 mg; Sodium 1,072 mg; Carbohydrate 23 g; Fiber 3 g; Protein 19 g

* Per serving · 4 servings · Values may vary.