1 c. sliced leeks
1 c. sliced mushrooms
3 tbsp. butter
3 c. chicken broth
1 c. broccoli florets
2 c. half & half
1 c. white cheese
3 tbsp. flour

In large saucepan, saute leeks and mushrooms until tender, do not brown. Add flour and cook, stirring until bubbling. Remove from heat and gradually blend in broth. Return to heat, cook, stirring until thickened and smooth. Add broccoli. Reduce heat and simmer 20 minutes. Blend in cream and cheese. Simmer until heated through and cheese is melted. Serves 8.