Melt butter in heavy large pot over medium heat. Add leeks and onion; saute until tender, 10 min.
Add mushrooms and saute 5 min. Reduce heat to low. Add flour; cook until mixture is thick,
stirring occasionally, about 3 min. Gradually stir in stock and half of Sherry.
Bring soup to boil, stirring. Reduce heat and simmer until thickened, about 10 min.
Stir in half and half. Simmer until slightly thickened, about 10 min. Stir in cayenne pepper.
Season with white pepper and salt. Stir remaining Sherry into soup. Bring to simmer and serve.
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