by Andrea Stacey
(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.