Instructions: In large saucepan, saute leeks and mushrooms in butter until tender. Add flour and cook and stir until roux is bubbly. Gradually stir in broth and cook, stirring, until smooth and thickened.

Add broccoli, reduce heat and simmer 20 minutes, stirring occasionally. Blend in cheese and cream; heat gently, stirring frequently, until cheese is melted.

This recipe yields 8 servings.

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