From: mikeace@ix.netcom.com (Robyn Walton ) Reply-To: mikeace@ix.netcom.com (Robyn Walton ) Newsgroups: rec.food.recipes Followup-To: poster Subject: %Leek and Mushroom Soup Date: Mon, 4 Dec 1995 18:39:55 GMT Organization: Taranto & Associates, Inc. Message-ID: LEEK AND MUSHROOM SOUP Ingredients : 1/2 c. butter 2 bunches leeks 1/2 lb. mushrooms, chopped 1/4 c. flour 1 tsp. salt Dash cayenne pepper 1 c. chicken broth 3 c. milk 1 tbsp. dry sherry or lemon juice Preparation : Wash leeks very well, slice and use white part only. In 1/4 cup butter, saute leeks until tender but not brown. Remove and set aside. In remaining butter, saute mushrooms until soft, about 10 minutes. Blend in flour, salt and cayenne. Gradually stir in broth and milk. Cook stirring until mixture thickens and comes to a boil. Add leeks, sherry, or lemon juice, salt and pepper to taste. Simmer for 10 minutes. Serve with slices of lemon and parsley if desired. rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions go to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.