Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: Serves 6
Melt butter in a large saucepan. Chop the leak and garlic then add to the saucepan and cook over medium heat, stirring occasionally until softened. Add the mushrooms and cook for a further five minutes, until soft.
Add the chicken stock, béchamel sauce, garlic powder and salt and pepper then bring to the boil and simmer for two minutes.