Ingredients
3 tbs butter
1 tbs of vegetable oil (I use canola oil)
2 to 3 leeks, whites only for company
250 g. of mushrooms, chopped
3 tbs flour
salt to taste
dash of cayenne pepper
1 cup of chicken broth
3 cups of milk (skim or 2%)
1 tbs of dry sherry or lemon juice
Preparation
Slice leeks and sauté them in butter and oil until tender but not brown. Add mushrooms and sauté until soft, about 10 minutes. Blend in flour, salt and cayenne. Gradually stir in broth and milk. Cook, stirring until mixture thickens slightly and comes to a boil. Add sherry or lemon juice. Serve with a thin slice of lemon and a sprinkle of parsely, if desired.
