- 4
- 40 mins
Ingredients
- 4 tbsp unsalted butter
- 1 8 oz. ham steak, diced
- 4 leeks, thinly sliced
- Kosher salt and freshly ground pepper
- 2 5" portobello mushrooms, stemmed and chopped
- 3 tbsp all purpose flour
- 3 tbsp dry sherry or madeira wine
- 2 c low sodium chicken broth
- 1 c half and half
- Crusty bread, for serving
Preparation
Step 1
Melt 2 tbsp butter in a pot over medium high heat and cook until lightly browned. add the ham and cook until slightly browned, about 3 mins. Remove the ham with a slotted spoon to a plate. Add 1/2 tbsp butter, 1 c leeks and salt and pepper to taste. Cook 4 mins, then add to the plate; set aside.
Add the remaining 1 1/2 tbsp butter, leeks, 1/2 tsp salt and pepper to taste to the pot; cook until wilted, about 3 mins. Add the mushrooms and cook 3 mins. Sprinkle in the flour and cook, stirring 2 mins. Stir in 2 tbsp sherry, scraping up any browned bits, and cook until evaporated. Add the broth and 2 c water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8-10 mins.
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 and leek mixture, the remaining 1 tbsp sherry and salt and pepper to taste. Serve topped with the remaining ham and leeks.