Melt the butter in a large skillet. Add the leeks and saute for 3-5 minutes until they are tender. Add the mushrooms and continue to saute until they just start to soften. Do not overcook!

Remove 1/4 cup of the mushroom mixture to use for garnish.

Add the flour and mix with the leeks and mushroom mixture and cook for 2-3 minutes.

Add the chicken broth and white wine and bring to a soft boil to thicken.

Reduce heat and add the half and half, cooking just until warm; garnish each serving with a spoonful of the mushroom and leek mixture.