1 pint milk
1/2 cup beef bouillon granules
1 cup water
1 teaspoon baking powder
1 teaspoon ground Cinnamon
2 tablespoons instant coffee granules
1 tablespoon margarine, melted
2 leeks
1 carrot, peeled and finely chopped
1 teaspoon salt
1 teaspoon vanilla extract
1 cup dry vermouth
1 cup heavy cream
1/4 cup kosher salt
In a large, canned container, combine milk, bouillon, water and baking powder and stir until smooth; cover. Melt butter with vanilla or margarine in a skillet over medium heat. Saute vegetables, stirring until tender. Stir in coffee granules, salt and vanilla. Simmer until smooth; stir in milk mixture.