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| Mushroom And Leek Soup-Adapted Recipe |
Category: Vegetables / Mushrooms
Rating:
N/A
Servings: 4
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Ingredients
2 bunch leeks, washed well
4 tablespoon nonfat chicken broth, divided
1/2 lb mushrooms, finely chopped
1/4 cup flour
1/2 teaspoon salt
2 dash cayenne pepper
1 cup nonfat chicken broth
3 1/2 cup 1% low-fat milk
2 tablespoon sherry, *
Cooking Directions:
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@arnprior.com
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 on Apr 13, 1997
soupsands,mushrooms
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