Recipe(tried): Leek Soup with Two Mushrooms!

Well, this is rich, rich, rich, but very wonderful on this rainy day in Arizona. I will have to work on "slimming it down", but this first attempt is YUMMY! It's a combination of the Leek & Potato Soup posted by Jackie & the Leek & Mushroom Soup posted by Judy. Our cupboard may be nearly bare, but you wouldn't know it to taste this soup! I'm having it with Jiffy Cornbread Muffins hot from the oven while watching water fall from the sky. Heaven!

JACKIE-JUDY LEEK SOUP WITH TWO MUSHROOMS

3 leeks, cleaned and thinly sliced (white parts only)
5 Tablespoons butter, divided
1/2 oz dried porcini mushrooms, reconstituted
1/2 oz. dried shitake mushrooms, reconstituted
1/4 cup flour
dash of cayenne pepper
4 cups chicken broth
1 Tablespoon sherry
2 Tablespoons finely chopped fresh chives
salt and pepper to taste

In a medium saucepan,saute leeks over medium heat in 3 Tablespoons of the butter until tender but not brown, about 5 minutes, stirring often. Remove leeks & butter from pan and set aside. Chop mushrooms, discarding tough pieces.Saute mushrooms in remaining butter for about 10 minutes, until tender but not browned. Blend in flour and cayenne. Mix well. Gradually stir in broth. Cook, stirring until moxture thickens slightly & comes to a boil. Add reserved leeks & butter along with the sherry. Stir in salt & pepper to taste. Simmer 10 minutes. Ladle into small bowls and garnish with the chopped chives.