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5 cups sliced mushrooms
Sauté mushrooms and leeks in butter until soft. Blend in flour. Stir in asparagus juice.
Add soup, liquids, and vegetables. Cook until bubbly-try not to let it boil or the milk may curdle. Season to taste and serve.
Poster's Notes:
Posted by Susan Binnington
Nutritional Info Per Serving: N/A
3 large leeks, thinly sliced (I use white and green parts)
8 tbsp. butter
3 tbsp. flour
2 cans cut asparagus, undrained
1 can white or yellow corn kernels (I usually use two 12 oz. cans)
2 cans cream soup (10 oz. can-what ever kind you like)
1 soup can water or vegetable broth
1/2 to 3/4 cup cream or milk
1 tbsp. pimiento (optional)
pepper to taste
My mother also made corn soup using creamed corn and milk. My sister's friend gave her another take on a soup containing corn. It is much more substantial, almost a meal in a bowl. It makes a large quantity, which I package in small containers and freeze for lunches.