- Pillsbury Doughboy trademarked (1970)
Cream of Mushroom Soup with White Wine and Leeks
- 4 Tablespoons unsalted butter
- 1 Cup sliced leeks
- 1 1/2 Pound sliced white button mushrooms
- 3 Tablespoons all-purpose flour
- 3 Cups chicken broth
- 1 Cup white wine
- 1 Cup half-and-half
If the red-and-white can represents the only version of cream of mushroom soup you have ever had, well, it's just time for a change! Much like homemade tomato soup, this is so good and so easy that I’m sometimes upset that I spent so many years using the prepared versions. But no regrets… As a girl they were the perfect beginning to my cooking experience.
See all mushroom recipes.
Melt the butter in a large skillet over medium heat. Add the leeks and sauté until they are tender, about 3-5 minutes. Add the mushrooms and continue to sauté until they just start to soften. Do not overcook. Remove ¼ cup of the mushroom mixture to use for garnish.
Add the flour, 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 the heat and add the half-and-half, cooking just until warm. Garnish each serving with a spoonful of the mushroom and leek mixture.