2 bunches of leeks
1/2 cup butter
1/2 lb mushrooms chopped
1/4 cup flour
1 tsp salt
dash of cayenne pepper
1 cup chicken broth
3 cups milk
1 Tbsp lemon juice
Wash leeks and only use white part.
Slice and saute leeks in 1/4 cup butter until tender but not brown.
In remaining butter, saute mushrooms until they are soft.
Blend in flour, salt and cayenne.
Put in bigger put and gradually stir in milk and chicken broth.
Cook until mixture thickens and comes to a boil.
Add leeks, lemon juice, salt and pepper to taste.
Simmer for 10 minutes.
Serve with thin slices of lemon or sprigs of parsley (optional).