Creamy Portobello Mushroom Soup
4 tablespoons Unsalted Butter
1 8-ounce Ham Steak, diced
4 Leeks (white and light green parts only), thinly sliced.
2 5-inch Portobello Mushroom Caps
stemmed and chopped
3 tablespoons Oat Flour
3 tablespoons Dry Sherry
2 cups low-sodium Chicken Broth
1 cup Half-and-Half
Garlic Salt and Pepper to taste
Melt butter in a pot over medium heat, then add ham and cook until slightly brown. Remove the ham saving all of the juices. Cube ham. In the juices from the ham, sauté the leeks. Add all of ingredients, except cream, to pot and simmer until mushrooms are soft. Blend with hand blender or in a blender until smooth. Stir in half-and-half. Serve with crusty bread.