Cream of Mushroom and Leek Soup

LilithaV Rose Moran


I found this recipe on another site but made it into my own since I was missing some ingré still worked out rather well..


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


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  • 1/2 c
  • 2
    bunches of leeks(white and tender green parts) cleaned well and cut into bite sized cubes
  • 225 g
    mushrroms chopped
  • 1/4 c
    all-purpose flour
  • 1 tsp
  • pinch
    cayenne pepper
  • 1 c
    chicken broth
  • 3 c
  • 1 Tbsp
    lemon juice
  • ·
    sprinkling of fresh parsley

How to Make Cream of Mushroom and Leek Soup


  1. 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.
  2. 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.
  3. Serve with a sprinkling of parsley.

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About Cream of Mushroom and Leek Soup

Course/Dish: Cream Soups
Main Ingredient: Non-Edible or Other
Regional Style: Canadian
Other Tag: Quick & Easy

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