Mushroom Soup

• 1/2 lb. fresh chopped mushrooms (reserve 8 whole)
• 1 leek, chopped (white part only)
• 1 medium onion, chopped
• 2 c. chicken bouillon
• 1/4 c. butter
• 2 Tbsp. flour
• 1 c. warmed whole milk
• 1/4 tsp. fresh ground white pepper
• 1 tsp. ground black pepper
• dash of garlic juice
• 1 c. cream
• parsley and homemade croutons for garnish

1. Cook mushrooms, leek and onion in the bouillon until tender. Puree bouillon and vegetables in a blender.
2. Melt the butter in a large saucepan and add the flour, a little at a time.
3. Add a bit of the warmed milk; gradually add the remaining milk until you have a smooth mixture.
4. Add the bouillon puree, then the peppers, and garlic.
5. Heat (do not boil).
6. Add cream and heat, but do not boil.

mushrooms, onion, chicken bouillon, butter, flour, milk, fresh ground white pepper, ground black pepper, garlic, cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=823840 (may not work)