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Mushroom and Leek Soup


  • 1 large leek
  • 1/2 lb. mushrooms, chopped
  • 1 tsp. salt
  • 1 dash of cayenne pepper
  • 1 Tbsp. of sherry or lemon juice
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  • 1/2 cup butter
  • 1/4 cup flour
  • 1 cup chicken stock or broth
  • 3 cups of milk


Wash leeks very well. Slice and use white only. In a 1/4 cup of butter, saute leeks until soft but not brown. Remove and set aside.

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, 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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