|Leeks||1⁄2 Pound, cut in half lengthwise, then cut into 3-inch pieces|
|Water||1⁄4 Cup (4 tbs)|
|Reconstituted natural butter flavored mix||1 Tablespoon|
|Skim milk||3⁄4 Cup (12 tbs)|
|Dried rosemary leaves||1⁄4 Teaspoon, crushed|
|Low sodium instant chicken bouillon granules||1⁄4 Teaspoon|
In 1-quart casserole, combine leeks and water.
Microwave at High for 4 to 6 minutes, or until tender-crisp.
Let stand, covered, while preparing sauce.
In small mixing bowl, blend butter-flavored mix and cornstarch.
Blend in remaining ingredients.
Microwave at High for 3 to 4 minutes, or until mixture boils, stirring 2 or 3 times.
Reduce power to 70% (Medium High).
Microwave for 1 minute longer.
Pour over leeks.
Microwave at High for 1 minute, or until heated through.