Mushroom and Leek Soup
Servings 6 servings
Ingredients
- 1/2 cup butter
- 2 bunches leaks
- 1/2 lb fresh mushrooms chopped
- 1/4 cup flour
- dash cayenne pepper
- 1 cup chicken broth
- 3 cups milk
- 1 tbsp dry sherry or lemon juice
Instructions
- Wash leeks well; slice and use white part only.
- In 1/4 cup butter sauté leeks until tender, but not brown.
- Remove and set aside.
- In remaining butter, sauté mushrooms until soft, about 10 minutes.
- Blend in flour, salt and cayenne.
- Gradually stir in broth and milk.
- Cook, stirring until thickened and it comes to a boil.
- Add leeks and lemon juice.
- Simmer for 10 minutes.