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Leek and Mushroom Soup

1/2 c. butter
2 bunches leeks
1/2 lb. mushrooms, chopped
1/4 c. flour
1 tsp. salt
Dash cayenne pepper
1 c. chicken broth
3 c. milk
1 tbsp. dry sherry or lemon juice

Wash leeks very well, slice and use white part only. In 1/4 cup butter, saute leeks until tender but not brown. Remove and set aside. In remaining butter, saute mushrooms until soft, about 10 minutes. Blend in flour, salt and cayenne. Gradually stir in broth and milk. Cook stirring until mixture thickens and comes to a boil. Add leeks, sherry, or lemon juice, salt and pepper to taste. Simmer for 10 minutes. Serve with slices of lemon and parsley if desired.

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