Cream of Mushroom-and-Leek Soup

(from Lucianolinda’s recipe box)

Source: Southern Living mag.

Categories: soup-stew-chili -chowder

Ingredients

  • 1/4 cup butter or margarine
  • 2 1/4 cups thinly sliced leeks (about 3 leeks)
  • 2 (8oz.) pkg. sliced fresh mushrooms
  • 1/2 tsp. salt
  • 2 Tbsp. brandy
  • 1 (2.64 oz.) pkg. McCormick Original Country Gravy Mix
  • 1 cup half-and-half
  • 1 (14 1/2 oz.) can chicken broth
  • 1/2 tsp. dried thyme

Directions

  1. Melt butter in a Dutch oven over medium high heat. Add leeks, mushrooms, and salt; sauté 4 to 5 minutes or until leeks and mushrooms are tender. Add brandy, and cook, stirring often, 2 to 3 minutes.
  2. Stir in gravy mix and remaining ingredients, and cook 3 to 4 minutes or until thoroughly heated and slightly thickened. Serve immediately.

  3. makes about 4 cups

  4. If soup thickens on standing, thin it with 1/3 to 1/2 cup milk or until desired consistency.

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