Recipe - Dutch Leek Soup

Three fourths cup Whole wheat flour
2 Cubes bouillon
2 qt Water
1 cup Milk
1/8 teaspoon Ground mace
5 Leeks, cleaned, chopped
One fourth cup Whipping cream
2 cup Shredded Edam or Gouda
Cheese

Blend together flour, bouillon cubes and water. Stir in milk and mace.
Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add
leeks and cream; simmer 10 minutes. Serve cheese with soup at the table.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini