MUSHROOM & LEEK SOUP

• ½ c. butter
•  2 bunches of leeks (white part only)
• ½ lb. chopped mushrooms
• ¼ c. flour
• 1 tsp. salt 
• dash cayenne
• 1 c. chicken broth
• 3 c. milk (any kind)
• 1 T. dry sherry (optional)
   
              Saute leeks.  Remove
              Saute mushrooms.
              Make a white sauce.
              Salt and pepper to taste.
              Simmer 10 min.
              Blend but don’t puree.