1 cup (2 sticks) lightly salted butter

1 medium-sized leek (white only, finely chopped)

2 small cloves garlic, minced

1-1/2 pounds coarsely chopped fresh mushrooms

2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley

1 teaspoon dried thyme

1/2 cup dry white wine

2 tablespoons dry sherry or sauternes

1/8 teaspoon salt

1/4 teaspoon pepper

Fresh herbs, if desired

Carrot flowers, if desired

Toasted French bread slices

Melt butter in large heavy skillet on medium heat. Add leek and garlic. Cook over medium heat until leek is tender, about 8 minutes. Stir in mushrooms, parsley and thyme. Continue cooking about 10 minutes. Stir in wine, sherry, salt and pepper. Cook over medium heat, stirring occasionally, until liquid is reduced and thickened, about 10 minutes. Cool mixture slightly. Puree in blender or food processor until smooth. Place mixture in serving bowl; garnish with fresh herbs and carrots. Serve with toasted French bread slices.

Yield: 20 servings

Serving Size: about 2 tablespoons

Nutritional Information per Serving

Calories: 100

Total Fat: 9 g

Total Carbohydrates: 3 g

Protein: 1 g

Calcium: 10 mg