cream of mushroom and leek soup

Name: Cream of Mushroom and Leek Soup
Prep time: 10 min
Cook time: 30 min
Yield: 6
Cuisine: Canadian
Ingredients: 1/2 cup(s) butter; 2 - bunches of leeks(white and tender green parts) cleaned well and cut into bite sized cubes; 225 gram(s) mushrroms chopped; 1/4 cup(s) all-purpose flour; 1 teaspoon(s) salt; pinch(es) cayenne pepper; 1 cup(s) chicken broth; 3 cup(s) milk; 1 tablespoon(s) lemon juice; - sprinkling of fresh parsley

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LilithaV Rose Moran

Montreal, QC

Updated on Nov 17, 2013

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

Rate

prep time 10 Min

cook time 30 Min

method Stove Top

yield 6

Ingredients

1/2 cup butter
2 - bunches of leeks(white and tender green parts) cleaned well and cut into bite sized cubes
225 grams mushrroms chopped
1/4 cup all-purpose flour
1 teaspoon salt
pinch cayenne pepper
1 cup chicken broth
3 cups milk
1 tablespoon lemon juice
- sprinkling of fresh parsley

How To Make cream of mushroom and leek soup

Step 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.

Step 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.
Step 3

Serve with a sprinkling of parsley.
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