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Mushroom and Leek Soup

Print Recipe
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.
Keyword Soups