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In rest of butter, saute mushrooms till soft, about 10 minutes. Blend in flour, salt and cayenne. Gradually stir in broth and milk. Cook, stirring, until mixture is thickened and comes to a boil. Add leeks, sherry and salt and pepper to taste. Simmer for about 10 minutes. Serve with thin slices of lemon or chopped parsley.
Source: A friend Jean
By Raymonde from North Bay, Ontario
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