1 c. sliced leeks
1 c. sliced mushrooms
3 tbsp. butter
3 tbsp. flour
3 c. chicken stock
1 1/2 c. broccoli flowerets
1 c. half and half
1 c. shredded Jarksbery or Swiss cheese

In a large saucepan, saute leeks and mushrooms in butter for about 10 minutes without letting them brown. Add flour and cook for another minute.

Slowly blend in chicken stock, stirring constantly and cook until thickened and smooth. Add broccoli; reduce heat to low and simmer 20 minutes. Stir in 1/2 and 1/2 and cheese. Simmer until heated. Do not let soup boil. Serves 6.