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Mushroom and Leek Soup

I have to make this for my son every Thanksgiving. He loves it!





List of Ingredients



• 1 pound mushrooms, sliced (4 cups)
  
• 1 bunch leeks, white part only, sliced (2 cups)
  
• 1/2 cup butter
  
• 1/4 cup all-purpose flour
  
• 1 teaspoon salt
  
• 1/4 teaspoon white pepper
  
• 3 cans (13 1/2 oz.) chicken broth
  
• 1 cup light cream or half-and-half
  






Instructions



1. Saute mushrooms and leeks in butter in a large saucepan or dutch oven, until tender, about 5 minutes. Stir in flour, salt, pepper and 2 cans of the chicken broth. Cook, stirring constantly, until mixture comes to boiling. Lower heat; cover; simmer 20 minutes.
   
2. Remove from heat; cool slightly. Pour mixtrue, a little at a time, into container of electric blender; cover; whirl until pureed. Pour into a large bowl. When all the soup is pureed, return to saucepan.
   
3. Add remaining can of chicken broth and the cream; heat until thoroughly hot. Garnish with whipped cream and chopped parsley, if desired
   






Final Comments


This soup is definitly NOT lowfat.
Serves 8