 |
To clean leeks, place the chopped leeks in a bowl with water and stir them around. They are
grown in sandy soil, so the sand will settle to the bottom.
In a large skillet, melt half the butter over medium heat. Sauté mushrooms until lightly browed,
about 5 minutes.
In a stock pot, melt half the butter over medium heat. Add leeks and carrots. Cook for 5 minutes
or until vegetables start to soften. Pour in broth, seasonings, potatoes and mushrooms. Cover and
simmer 20-30 minutes. Discard bay leaf.
Combine the milk and flour and whisk until smooth. Stir into the soup to thicken. Serve once
heated through.
|
|
2 |
 |
