Cream of Mushroom Soup with White Wine and Leeks

Cream of Mushroom Soup with White Wine and Leeks
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.

4
Servings
966
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
15g
21%
Sugar
102g
100%
Saturated Fat
4g
17%
Cholesterol
6mg
2%
Carbohydrate, by difference
185g
100%
Protein
14g
30%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
55mg
6%
Choline, total
5mg
1%
Fiber, total dietary
8g
32%
Fluoride, F
101µg
3%
Folate, total
123µg
31%
Iron, Fe
8mg
44%
Magnesium, Mg
13mg
4%
Niacin
4mg
29%
Phosphorus, P
40mg
6%
Selenium, Se
4µg
7%
Sodium, Na
1467mg
98%
Thiamin
1mg
91%
Water
222g
8%
Zinc, Zn
1mg
13%

Cream of Mushroom Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Cream of Mushroom Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.