butter & extra virgin olive oil
4 large leeks, white part sliced
1/2 lb. mushrooms, chopped
1/4 c. flour
1 tsp. salt
dash cayenne pepper
1 c. low-salt chicken broth
3 c. 1% milk
1 Tbs. dry sherry (or lemon juice)

Saute leeks in 1 Tbs. butter and 1 Tbs. olive oil. Remove and combine with the chicken broth in blender. Puree.

Saute mushrooms in 1 Tbs. butter and 1 Tbs. olive oil, about 10 minutes. Blend in flour, salt & pepper, cayenne. Gradually stir in broth and milk. Cook, stirring until mixture comes to a boil. Add leek/broth mixture, sherry. Salt and pepper to taste. Simmer 10 minutes.

Makes 4-6 servings.