lb. mushrooms, chopped
dash cayenne pepper
cup chicken broth
tbsp. dry Sherry or lemon juice
Wash leeks well, slice and use white parts only. In 1/4 cup of butter saute leeks until tender but not brown. Remove and set aside. In remaining butter saute mushrooms about 10 minutes. Blend in flour, salt and cayenne. Gradually stir in broth and milk. Cook and stir until mixture thickens and bubbles. Add leeks, sherry, salt and pepper. Simmer for 10 minutes. Serve with thin slices of lemon and a sprinkling of parsley.