Recipe - Mushroom And Leek Soup-Adapted

2 bn Leeks, washed well
4 tablespoon Nonfat chicken broth,
divided
One half pound Mushrooms, finely chopped
One fourth cup Flour
One half teaspoon Salt
2 ds Cayenne pepper
1 cup Nonfat chicken broth
3 One half cup 1% lowfat milk
2 tablespoon Sherry, *

Wash and finely chop white part of the leeks. In a heavy saucepan over med.
heat melt margarine and saute leeks until tender, but not brown. Remove
from pan and set aside. In same pan in margarine that is left, saute
mushrooms till soft. Blend in flour, salt and cayenne. Add leeks. Gradually
stir in chicken broth, milk and sherry. Cook until thickened and mixture
just cmes to a boil. Simmer for 10 mins. Serve garnished with thin slices
of lemon or chopped parsley.

Source Best of Bridge CookbookGrand Slamadapted to be low fat by Carol
Floyd Formatted for Mastercook by Carol Floydc.floyd@arnprior.com

NOTES : In place of sherry you can use 1 tablespoon lemon juice. Recipe by:
Best of BridgeGrand Slamadapted by Carol Posted to MCRecipe Digest V1
#566 by Bob & Carol Floyd c.floyd@arnprior.com on Apr 13, 1997