Mushroom and Leek soup(Milk Calendar 1981)

 

INGREDIENTS

• 1/2 cup (125 mL) butter
• 6 medium leeks (white and light green parts only)
• 1/2 lb (225 g) mushrooms chopped
• 1/4 cup (60 mL) all-purpose flour
• 1 tsp (5 mL) salt
• A pinch of Cayenne pepper
• 1 cup (250 mL) chicken broth
• 3 cups (750 mL) Milk
• 1 tbsp (15 mL) dry sherry or lemon juice
• Salt and pepper to taste
• Thin slices of lemon (for garnish)
• Fresh parsley (optional)

PREPARATION

Wash leeks very well; slice and use white and light green parts only. Sauté leeks in 1/4 cup (60 mL) butter until tender but not brown. Remove and set aside.

In remaining butter, sauté mushrooms until soft, about 10 min. Blend in flour, salt and Cayenne pepper. Gradually stir in chicken broth and milk. Cook, stirring, until mixture thickens and comes to a boil. Add leeks, sherry, salt and pepper to taste. Simmer for 15-20 min.

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

Added a few finely chopped/grated potatoes, and used coconut milk

Also added finely chopped garlic and a couple of shallots.