Cream of Mushroom Soup with White Wine and Leeks

Cream of Mushroom Soup with White Wine and Leeks

Barbara Kiebel


  • 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.

Click here to see Reinventing Campbell's Soups at Home.


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.

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