Leek And Mushroom Soup

1. 1

   Wash leeks and slice thinly. In about 1/4 of the butter saute leeks until soft but not brown. Put aside.

2. 2

   Cut mushrooms up in bit size pieces and saute them in remaining butter until soft, about 10 minutes. Blend in flour, salt and cayenne pepper.

3. 3

   Heat liquids to warm. Gradually stir in liquids and cook stirring until mixture thickens and come to a boil. Add leeks, sherry or lemon juice, salt and pepper to taste. Simmer for 10 minutes.

4. 4

   Serve with thin slices of lemon and a sprinkling of parsley if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.