Thick Leek Soup

from food & feasts in the middle ages comes this dish.

• Ready In: 1 hr 25 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 1  lb leek
• 1  cup  dried  mixed vegetables
• 1⁄2 cup butter
• 1 1⁄2 pints milk
•  salt & pepper
• 3  tablespoons  chopped parsley

Directions

1. put the mixed vegetables into a mixing bowl and cover them with cold water. let them soak overnight.
2. drain & rinse the vegetables.
3. wash & clean the leeks thoroughly. carefully chop the into small rings,taking care to keep your fingers away from the blade of the knife.
4. melt the butter in the saucepan over low heat & stir in the leeks.
5. mix the vegetables with the leeks & butter. then pour in the milk.
6. stir in the salt & pepper and cook the soup over low heat until they are soft,about 1 to 1 1/2 hours.
7. take the soucepan off the heat.
8. carefully chop the parsley very fine.
9. pour the soup into a serving dish or bowls & sprinkle the parsley over the top.