Creamy Leek And Mushroom Soup

• 2/3 lb. fresh mushrooms, chopped
• 3/4 cup butter, divided
• 2 cups chicken broth
• 2 large leeks cleaned and chopped (whites and light green only)
• 2/3 cup all purpose flour
• 1 quart 18% cream
• 1 cup milk
• 2 oz. white wine
• 1 tblsp. Worchestershire sauce
• Salt & pepper to taste

1. In deep saute pan, over medium heat, saute mushrooms with 1/4 c of butter until tender.
2. Add stock & leeks. Simmer, covered for 20 minutes
3. Meanwhile, in large, heavy bottom pot, over medium heat melt 1/2 c butter. Whisk in flour. Once completely incorporated, slowly whisk in cream and milk. Stir til thickend. DO NOT BOIL. Add mushroom & leek mixture, wine, Worster sauce, salt & pepper to taste.

fresh mushrooms, butter, chicken broth, leeks, flour, cream, milk, white wine, worchestershire sauce, salt

Taken from www.epicurious.com/recipes/member/views/creamy-leek-and-mushroom-soup-50086960 (may not work)