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Creamy Leek and Mushroom Soup

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“Another recipe that I have had stored for over 25 years”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, saute leeks and mushrooms in the butter for 5 minutes, Add and bring to a boil, the potatoes chicken broth.
  2. Simmer covered for 25 minutes. With a stick blender, puree the vegetables. Stir in the light cream. Gently reheat but do not bring to a boil. Use some extra cream to thin out the soup of necessary.
  3. Serve garnished with chopped chives or green onion.

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