Cream of Mushroom and Leek Soup
LilithaV Rose Moran
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2bunches of leeks(white and tender green parts) cleaned well and cut into bite sized cubes
225 gmushrroms chopped
1/4 call-purpose flour
1 cchicken broth
1 Tbsplemon juice
·sprinkling of fresh parsley
How to Make Cream of Mushroom and Leek Soup
- Wash leeks very well; slice and use white and green tender parts only. Sauté leeks in 1/2 cup butter until tender but not brown.
- Add the mushrooms to the leeks and sauté mushrooms until soft, about 10 min. Blend in flour, salt and cayenne. Gradually stir in broth and milk. Cook, stirring, until mixture thickens and comes to a boil. Add additional salt and pepper to taste. Simmer for 10 min.
- Serve with a sprinkling of parsley.