Ingredients

12-16 oz, veal cut into 1/2 inch cubes

4-5 cups chicken stock

1 onion quartered

2 carrots thinly sliced

3 leeks, thinly sliced

3 garlic cloves, halved

1 pared strip lemon rind

2 bay leaves

2 tablespoons butter

12 oz crimini mushrooms

4 tablespoons cornstarch

1/2 cup heavy cream

nutmeg

sherry

fresh lemon juice

2-3 tablespoons chopped parsley

salt & pepper

Preparation

  1. Put veal in large pot, add the stock.
  2. Add onions, garlic, carrots, lemon rind, bay leaves, salt, pepper. Simmer on low heat 45 minutes until the veal is very tender.
  3. melt butter in pan and saute leeks until very soft. set aside.
  4. melt butter in pan, saute mushrooms and add sherry to taste.
  5. mix cream into the flour, until its a paste. remove leaves & lemon rind & stir paste slowly to the soup.
  6. turn up heat, add leeks, mushooms, nutmeg and sherry to taste. sqeeze some lemon juice into stew. add parsely. Serve hot.