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A nice way to use up leftover vegetables in your fridge and warm up a cold evening.
Begin by thinly slicing leeks and trimming asparagus and chopping them into 1-inch pieces.
In a large saucepan, saute the asparagus, mushrooms and leeks in butter for around 10 minutes or until tender. Stir in flour, salt and pepper, and garlic powder until blended.
Gradually stir in broth and cream and bring to a boil. Reduce heat to medium; stir for about 2 more minutes or until thickened. Stir in corn and pimientos and cook over low heat until heated through.
Serve with a warm, crusty bread!
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