| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Leeks, Mushrooms, Soups and s, Tried and t |
4 |
Servings |
INGREDIENTS
| 2 |
|
Leeks, washed well |
| 4 |
T |
Nonfat chicken broth |
|
|
divided |
| 1/2 |
lb |
Mushrooms, finely chopped |
| 1/4 |
c |
Flour |
| 1/2 |
t |
Salt |
| 2 |
ds |
Cayenne pepper |
| 1 |
c |
Nonfat chicken broth |
| 3 1/2 |
c |
1% low-fat milk |
| 2 |
T |
Sherry, * |
INSTRUCTIONS
Wash and finely chop white part of the leeks. In a heavy saucepan over
med. heat melt margarine and saute leeks until tender, but not brown.
Remove from pan and set aside. In same pan in margarine that is left,
saute mushrooms till soft. Blend in flour, salt and cayenne. Add
leeks. Gradually stir in chicken broth, milk and sherry. Cook until
thickened and mixture just cmes to a boil. Simmer for 10 mins. Serve
garnished with thin slices of lemon or chopped parsley. Source Best of
Bridge Cookbook-Grand Slam--adapted to be low fat by Carol Floyd
Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com NOTES :
In place of sherry you can use 1 tablespoon lemon juice. Recipe by:
Best of Bridge-Grand Slam-adapted by Carol Posted to MC-Recipe Digest
V1 #566 by Bob & Carol Floyd <c.floyd@arnprior.com> on Apr 13, 1997
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