Cream of Mushroom Soup with White Wine and Leeks

Cream of Mushroom Soup with White Wine and Leeks
Staff Writer
Cream of Mushroom Soup with White Wine and Leeks

Barbara Kiebel

Cream of Mushroom Soup with White Wine and Leeks

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.


Calories per serving:

348 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free

Daily value:



  • Fat 21g 33%
  • Carbs 23g 8%
  • Saturated 12g 62%
  • Fiber 2g 9%
  • Trans 0g
  • Sugars 10g
  • Monounsaturated 6g
  • Polyunsaturated 1g
  • Protein 13g 25%
  • Cholesterol 58mg 19%
  • Sodium 299mg 12%
  • Calcium 95mg 9%
  • Magnesium 40mg 10%
  • Potassium 884mg 25%
  • Iron 2mg 12%
  • Zinc 2mg 10%
  • Phosphorus 276mg 39%
  • Vitamin A 176µg 20%
  • Vitamin C 7mg 12%
  • Thiamin (B1) 0mg 19%
  • Riboflavin (B2) 1mg 57%
  • Niacin (B3) 10mg 48%
  • Vitamin B6 0mg 19%
  • Folic Acid (B9) 65µg 16%
  • Vitamin B12 0µg 5%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 13µg 16%
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