 | | Directions |
- 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.
|
|
|
Prep Time: 15 minutes
Cook Time: 30 minutes
Container: stock pot
Servings: 12
|  | | Ingredients | | - | | 4 tablespoons butter |
| - | | 1 pound mushrooms |
| - | | 1 leeks - chopped |
| - | | 1 cup carrots - sliced |
| - | | 6 cups chicken broth |
| - | | 2 teaspoons dill |
| - | | 2 teaspoons salt |
| - | | 1 bay leaf |
| - | | 2 pounds potatoes - peeled and diced |
| - | | 1 cup milk |
| - | | 1/4 cup flour |
| |
| |
