|
CarbsPerServing:
5.1 (40.86 for whole recipe)
Effort:
Easy
Ingredients:
1 lb. mushrooms, sliced
1 bunch leeks, white part only, sliced (1 cup)
1 stick butter
1/4 cup whole grain soy flour1 teaspoon salt
1/4 teaspoon white pepper
3 cans chicken broth
1 cup heavy cream
Direction:
1. Saute mushrooms & leeks in
butter in large saucepn or dutch oven until tender, about 5
minutes. Stir in flour, salt, pepper & 2 cans of chicken
broth. Cook, stirring constantly until mixture comes to a
boil. Lower heat; cover; simmer 20 minutes. 2. Remove from
heat; cool slightly. Pour mixture, a little at a time, into
container of electric blender; cover; puree. Pour into a large
bowl. When all the soupe is pureed, return to saucepan. 3. Add
remaining can of chicken broth & the cream; heat until
thoroughly hot.
***
For
Details about Ingredients , check your nearest American Store
|