|
Cut leeks lengthwise, wash and cut crosswise into 1 cm
thick slices.
Cleaning mushrooms and cut them, depending on the size, into quarters or
sixth. Sauté leek, mushrooms and crushed garlic in 1 tbsp. butter for a
few minutes. Remove from the pan and pour and douse the frying residue
with wine and soup. Whisk well cream with 2 tbsp. flour and stir into
the soup. Simmer for 10 minutes, stirring often.
Season to taste with salt, pepper and nutmeg. Stir in mushroom, leek
mixture and simmer for a few minutes.
Serve with sprinkled parsley. |
|