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Madeira Mushroom and Leek Soup

Madeira Mushroom and Leek Soup

5 1

This mushroom soup is so rich and delicious, you won’t believe it doesn’t have a drop of cream.  The combination of dried and fresh mushrooms delivers a wonderful earthy flavor and Madeira wine adds a subtle sweetness.  If you don’t have Madeira you can use dry port or sherry instead.  

serves 6 people

Ingredients

cost per recipe: $6.34

The price is determined by the national average.

  • 6

    cups Swanson® Vegetable Broth or Swanson® Organic Vegetable Broth

  • 1/2

    cup Madeira wine

  • 1

    ounce dried wild mushrooms (shiitake, morel or cèpes)

  • 4

    tablespoons butter

  • 3

    leek, white part only, coarsely chopped (about 2 cups)

  • 2

    tablespoons all-purpose flour

  • 1

    package (8 ounces) sliced white mushrooms (about 3 cups)

view nutrition info

How to Make It

Heat 1 cup broth, wine and dried mushrooms in a 1-quart saucepan over high heat to a boil. Remove the saucepan from the heat. Let stand for 30 minutes. Do not drain. Heat the butter in a 4-quart saucepan over low heat. Add the leeks and cook until tender-crisp, stirring occasionally. Stir in the flour. Cook and stir for 5 minutes. Gradually stir in the remaining broth, fresh mushrooms and the dried mushroom mixture. Heat to a boil. Reduce the heat. Cook for 30 minutes or until the mushrooms are tender, stirring occasionally. Using an immersion blender, blend until the soup is smooth.  Season to taste.
Step 1

Heat 1 cup broth, wine and dried mushrooms in a 1-quart saucepan over high heat to a boil. Remove the saucepan from the heat. Let stand for 30 minutes. Do not drain.

Step 2

Heat the butter in a 4-quart saucepan over low heat. Add the leeks and cook until tender-crisp, stirring occasionally. Stir in the flour. Cook and stir for 5 minutes.

Step 3

Gradually stir in the remaining broth, fresh mushrooms and the dried mushroom mixture. Heat to a boil. Reduce the heat. Cook for 30 minutes or until the mushrooms are tender, stirring occasionally.

Step 4

Using an immersion blender, blend until the soup is smooth.  Season to taste.

Recipe Tips

  • Ingredient Note: Madeira is a golden-colored wine that can be used for drinking as well as cooking. American-made Madeiras are often much more reasonably priced than the Portuguese originals.
  • Serving Suggestion: Serve topped chopped fresh parsley.
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Made With
Swanson® Vegetable Broth

Swanson® Vegetable Broth

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Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

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Ratings & Reviews

(1)
  • ALKINIE L.

    November 7, 2016

    Mushrooms All Day Long!

    Usually I have to wait until the fall season comes around to find a good mushroom soup at a nice restaurant. My wait is over and I can have it anytime I want. I made this recipe today as a starter for my family, it is perfect just the way it is, I did not change anything. I tasted all flavors, oh and I went with the shiitake dried mushrooms. This will be a potluck for one of the upcoming holidays. Happy Holidays to the individual who thought of this recipe (PERFECT).

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