2.5
16 ratings

Cream of Mushroom Soup with White Wine and Leeks

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.

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
Servings4
Calories Per Serving348
Total Fat21g33%
Sugar10gN/A
Saturated12g62%
Cholesterol58mg19%
Protein13g25%
Carbs23g8%
Vitamin A176µg20%
Vitamin B120.3µg4.9%
Vitamin B60.4mg19.2%
Vitamin C7mg12%
Vitamin D0.7µg0.2%
Vitamin E0.8mg4.1%
Vitamin K13µg16%
Calcium95mg9%
Fiber2g9%
Folate (food)56µgN/A
Folate equivalent (total)72µg18%
Folic acid9µgN/A
Iron2mg12%
Magnesium40mg10%
Monounsaturated6gN/A
Niacin (B3)10mg48%
Phosphorus276mg39%
Polyunsaturated1gN/A
Potassium884mg25%
Riboflavin (B2)1mg57.2%
Sodium299mg12%
Thiamin (B1)0.3mg18.9%
Trans0.5gN/A
Zinc2mg10%