DUTCH OVEN

Instructions

1. 1

   Saute mushrooms & leeks in butter in large saucepan or dutch oven until tender, about 5 minutes.

2. 2

   Stir in flour, salt, pepper & 2 cans of chicken broth. Cook, stirring constantly until mixture comes to a boil.

3. 3

   Lower heat; cover; simmer 20 minutes.

4. 4

   Remove from heat; cool slightly. Pour mixture, a little at a time, into container of electric blender; cover; puree.

5. 5

   Pour into a large bowl. When all the soup is pureed, return to saucepan.

6. 6

   Add remaining can of chicken broth & the cream; heat until thoroughly hot.