Creamy Leek And Mushroom Soup Recipe

Ingredients

2/3 lb. fresh mushrooms, chopped

3/4 cup butter, divided

2 cups chicken broth

2 large leeks cleaned and chopped (whites and light green only)

2/3 cup all purpose flour

1 quart 18% cream

1 cup milk

2 oz. white wine

1 tblsp. Worchestershire sauce

Salt & pepper to taste

Preparation

In deep saute pan, over medium heat, saute mushrooms with 1/4 c of butter until tender. Add stock & leeks. Simmer, covered for 20 minutes Meanwhile, in large, heavy bottom pot, over medium heat melt 1/2 c butter. Whisk in flour. Once completely incorporated, slowly whisk in cream and milk. Stir til thickend. DO NOT BOIL. Add mushroom & leek mixture, wine, Worster sauce, salt & pepper to taste.