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Title: Mushroom And Leek Soup-Adapted
Yield: 4 Servings

Ingredients

      2 bn leeks, washed well
      4 tb nonfat chicken broth,
           -divided
    1/2 lb mushrooms, finely chopped
    1/4 c  flour
    1/2 ts salt
      2 ds cayenne pepper
      1 c  nonfat chicken broth
  3 1/2 c  1% low-fat milk
      2 tb sherry, *

Instructions

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

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