Mushroom and Leek Soup

by Andrea Stacey
(London, U.K.)

(serves 8 persons)
1 lb. mushrooms, sliced
1 bunch leeks, white part only, sliced (1 cup)
1 stick butter
1/4 cup whole grain soy flour
1 teaspoon salt
1/4 teaspoon white pepper
3 cans chicken broth
1 cup heavy cream

How to Prepare:
1. Saute mushrooms & leeks in butter in large saucepan or ditch oven until tender, about 5 minutes. Stir in flour, salt, pepper & 2 cans of chicken broth.

Cook, stirring constantly until mixture comes to a boil. Lower heat; cover; simmer 20 minutes.

2. Remove from heat; cool slightly. Pour mixture, a little at a time, into container of electric blender; cover; puree. Pour into a large bowl. When all the soup is pureed, return to saucepan.

3. Add remaining can of chicken broth & the cream; heat until thoroughly hot.

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Updated: December 29, 2013 — 5:55 pm

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