Cream of Mushroom-and-Leek Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup butter or margarine |
2 1/4 cups thinly sliced leeks (about 3 leeks) |
2 (8-ounce) packages sliced fresh mushrooms |
1/2 teaspoon salt |
2 tablespoons brandy |
1 (2.64-ounce) package mccormick original country gravy mix |
1 cup half-and-half |
1 (14 1/2-ounce) can chicken broth |
1/2 teaspoon 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. * 2 tablespoons chicken broth may be substituted for brandy.
4. Note: Soup will thicken upon standing. To thin soup, stir in 1/3 to 1/2 cup milk or until desired consistency.
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