Cream of Mushroom and Leek Soup


Yield: 6 servings ( Serving Size: bowls )
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  • 1/2 cup(s) butter divided into two parts
  • 1 cup(s) chicken broth
  • 1 cup(s) cream
  • 1/4 cup(s) flour with a dash of cayenne mixed in
  • 3 bunch(es) Leeks
  • 2 cup(s) milk
  • 2 tablespoon(s) sherry
  • 1/2 pound(s) sliced mushrooms


  1. fry the leeks in half the butter until tender and set aside. Add remaining butter and fry the mushrooms until cooked add the flour and cayenne mixture and stir in until coated; then slowly add the chicken broth to the mushrooms followed by the cream and milk heat up to almost boiling and add the leeks heat thoroughly and add the sherry.
September 2010

This recipe is a personal recipe added by OhUiginn and has not been tested or endorsed by MyRecipes.

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