Ingredients
1 pound fresh asparagus, trimmed and cut into 1-inch pieces3 cups sliced fresh mushrooms3 large leeks (white portion only), sliced6 tablespoons butter1/4 cup all-purpose flour1/2 teaspoon saltDash pepper2 cups chicken broth2 cups half-and-half cream1 can (11 ounces) whole kernel corn, drained1 tablespoon chopped pimientos
Preparation
In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender. Stir in the flour, salt and pepper until blended.
Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn and pimientos; heat through.
