Source : Jean Soulard, Chef exécutif, Le Château Frontenac
Ingredients- 4 tbsp (60 mL) of butter
- 2 white ones of sliced thinly leeks
- 1/2 lb (250 g) of fresh sliced thinlymushrooms
- 4 1/2 tbsp (62 mL) of flour
- 2 cups (500 mL) of broth of hot chicken (or chicken cubes)
- 2 1/2 cups (625 mL) of hot milk
- 1 pair of pliers of pepper of cayenne (optional)
- 1/2 tsp (2 mL) of dry basil
- 1 tbsp (15 mL) of minced parsley
- Salt and pepper
Instructions- Let the butter melt in a saucepan. Add the white ones of leek, cover and cook to soft fire for 8 minutes. Add the mushrooms. Salt and pepper. Cook for 4 minutes.
- Add flour. Mix. Add the broth of chicken. Mix again. Add milk and the spice and do to cook to soft fire, without covering, for 15 minutes. Sprinkle with minced parsley and serve.
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