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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Difficulty: Easy / Number of Servings: 7 |
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Directions: Trim and cut asparagus into 1/2-inch pieces.
In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender.
Stir in the flour, salt and pepper until blended.
Gradually stir in broth and cream. Bring to a boil.
Reduce heat; cook and stir for 2 minutes or until thickened.
Stir in corn and pimientos; heat through.
Serves about 7
Ingredients:
2 half & half
16 Ounce(s) chicken broth
1 Ounce(s) black pepper
1/12 Ounce(s) salt
163/1250 Pound(s) flour
489/2500 Pound(s) butter
3 (white part only) large, sliced leeks
3 sliced, fresh, mushrooms
1 fresh asparagus
1 (drained) whole kernel corn
1 chopped pimientos |
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