Mushroom and Leek Soup

• 12 cup margarine
• 2 large leeks (I use onions)
• 12 lb mushroom (chopped)
• 14 cup flour
• 1 teaspoon salt
• 1 dash cayenne pepper
• 1 carrot, chopped
• 1 cup chicken broth
• 3 cups milk
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of chicken soup
• 14 cup celery, chopped

1. Wash leeks very well and slice.
2. (Use only white part).
3. In 1/4 cup margarine saute leeks until tender(not brown).
4. Remove and set aside.
5. In remaining margarine saute mushrooms until soft (about 10 mins.
6. ).
7. Blend in Flour, salt and cayenne.
8. Gradually stir in broth, cream of mushroom soup, and cream of chicken soup and milk.
9. Add vegetables.
10. Cook, stirring until texture thickens and comes to a boil.
11. Add leeks, salt and pepper to taste.
12. Simmer 10 minutes
13. Sprinkle parsley on top.

margarine, leeks, mushroom, flour, salt, cayenne pepper, carrot, chicken broth, milk, cream of mushroom soup, cream of chicken soup, celery

Taken from www.food.com/recipe/mushroom-and-leek-soup-141319 (may not work)