| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Dutch Leek Soup

3/4 cup whole wheat flour
2 teaspoons beef base or bouillon granules
8 cups water
1 cup milk
1/8 teaspoon mace
5 leek ribs, cleaned and chopped
1/4 cup heavy cream
2 cups shredded Gouda cheese

1. In a saucepan blend together whole wheat flour, beef base, and water. Stir in milk and mace. Bring to a boil, immediately reduce heat to simmer, and cook for 10 minutes.
2. Add chopped leek ribs and cream; simmer for 10 more minutes. Serve with shredded Gouda cheese sprinkled on top.

Makes 8 servings.