Mushroom and Leek Soup-Adapted

Title:
Mushroom and Leek Soup-Adapted

Yield:
4 Servings

Categories:
Leeks,
Mushrooms,
Soups




Ingredients:





     2 bn Leeks, washed well


     4 tb Nonfat chicken broth,


          -divided


   1/2 lb Mushrooms, finely chopped


   1/4 c  Flour


   1/2 ts Salt


     2 ds Cayenne pepper


     1 c  Nonfat chicken broth


 3 1/2 c  1% low-fat milk


     2 tb Sherry, *






 Wash and finely chop white part of the leeks. In a heavy saucepan over med.


 heat melt margarine and saute leeks until tender, but not brown. Remove


 from pan and set aside. In same pan in margarine that is left, saute


 mushrooms till soft. Blend in flour, salt and cayenne. Add leeks. Gradually


 stir in chicken broth, milk and sherry. Cook until thickened and mixture


 just cmes to a boil. Simmer for 10 mins. Serve garnished with thin slices


 of lemon or chopped parsley.


 


 Source Best of Bridge Cookbook-Grand Slam--adapted to be low fat by Carol


 Floyd Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com


 


 NOTES : In place of sherry you can use 1 tablespoon lemon juice. Recipe by:


 Best of Bridge-Grand Slam-adapted by Carol Posted to MC-Recipe Digest V1


 #566 by Bob & Carol Floyd 
on Apr 13, 1997