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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 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 saucepn or dutch 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 soupe is pureed, return to saucepan.

3. Add remaining can of chicken broth & the cream; heat until thoroughly hot.
Number of Servings: 8
Carbs per serving - include all nutritional information if known: 5.1 (40.86 for whole recipe)
Effort (Easy, Average, Difficult): Easy

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