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Mushroom Leek Soup

1/2 cup butter
2 bunches of leeks
1/2 lb mushrooms chopped
1/4 cup flour
1 tsp salt
dash cayenne pepper
1 cup chicken broth
3 cups milk
1 tbsp dry sherry (or lemon juice)

Wash leeks very well - slice and use white part only. In 1/4 cup of butter, saute' leeks until tender but not brown. Remove and set aside.In the remaining butter, saute mushrooms until soft - about 10 minutes. Blend in flour, salt and cayenne. Gradually stir in broth and milk. Cook, stirring until mixture thickens and comes to a boil. Add leeks, sherry, salt and pepper to taste. Simmer 10 minutes. Serve with thin slices of lemon and a sprinkling of parsley, if desired.