Serves: 8,8
Carbs Per Serving : 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
How to Prepare:
1. Sauté mushrooms and leeks in butter in large saucepn or dutch oven
until tender, about 5 minutes. Stir in flour, salt, pepper and 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 and the cream; heat until
thoroughly hot.
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