Mushroom and leek soup-adapted

Yield: 4 Servings

Measure Ingredient
2 bunches Leeks, washed well
4 tablespoons Nonfat chicken broth, divided
½ pounds Mushrooms, finely chopped
¼ cup Flour
½ teaspoon Salt
2 dashes Cayenne pepper
1 cup Nonfat chicken broth
3½ cup 1% low-fat milk
2 tablespoons 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 Cookbook-Grand Slam--adapted to be low fat by Carol Floyd Formatted for Mastercook by Carol Floyd--c.floyd@...

NOTES : In place of sherry you can use 1 tablespoon lemon juice. Recipe by: Best of Bridge-Grand Slam-adapted by Carol Posted to MC-Recipe Digest V1 #566 by Bob & Carol Floyd <c.floyd@...> on Apr 13, 1997

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