Cock-a-leekie Soup

Roger likes to add a few sliced mushrooms to the soup with the leeks.

Ingredients:

Method:

8 cups strong chicken broth
2 chicken legs, skinned, fat removed
Combine broth and chicken legs in a large pot. Simmer over medium heat for 20 to 35 minutes or until legs are cooked through -- OR -- cook in the microwave on full power for 20 minutes

Remove legs from stock, cool and pull meat from the bones. Shred the meat.
3 leeks, white and light green part only
salt and freshly ground pepper

Thinly slice the leeks and add to the broth. Simmer for 15 minutes.
Add the shredded chicken and simmer for 10 minutes more. Season with salt and pepper.
Optional: 6 prunes
Place a prune into individual soup bowls and cover with soup.
Serves 6 from Lucy Waverman's Home Chef column, Globe and Mail, January 21, 2006