Leek And Mushroom Soup

• 1/2 cup Butter
• 2 stalks leeks, large white only
• 8 ounces mushrooms
• 3.5 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup Chicken broth
• 3.5 cups milk (whole if possible)
• 1 tablespoon Sherry or lemon juice

1. Wash leeks and slice thinly. In about 1/4 of the butter saute leeks until soft but not brown. Put aside.
2. Cut mushrooms up in bit size pieces and saute them in remaining butter until soft, about 10 minutes. Blend in flour, salt and cayenne pepper.
3. Heat liquids to warm. Gradually stir in liquids and cook stirring until mixture thickens and come to a boil. Add leeks, sherry or lemon juice, salt and pepper to taste. Simmer for 10 minutes.
4. Serve with thin slices of lemon and a sprinkling of parsley if desired.

butter, stalks leeks, mushrooms, flour, salt, cayenne pepper, chicken broth, milk, sherry

Taken from www.epicurious.com/recipes/member/views/leek-and-mushroom-soup-5af99be379515b47fcc8f0b4 (may not work)