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Print this Recipe    Leek Mushroom

Leek and Mushroom Soup

2 Tbsp butter
1 leek, well cleaned and chopped
1/2 lb fresh mushroom, sliced
2 Tbsp flour
3 1/2 cup chicken stock, hot and strong
1/2 cup heavy cream
1/2 tsp tarragon
1 Tbsp parsley, minced
salt and pepper to taste

Melt the butter in a pot and add the chopped leek. Saute over
moderate heat for 3 minutes and add the mushrooms. Continue to
cook, stirring from time to time, for 3 to 4 minutes. Add the
flour, continuing to stir-the flour/mushroom mixture might ball up
a bit,but continue to cook and stir for 3 to 4 minutes. Add the
hot stock and stir until the liquid boils. Reduce heat and simmer
for 10 minutes. Add the cream, tarragon and parsley and return to
simmer.

Serves 4.

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