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.
cost per recipe: $6.34
The price is determined by the national average.
cups Swanson® Vegetable Broth or Swanson® Organic Vegetable Broth
cup Madeira wine
ounce dried wild mushrooms (shiitake, morel or cèpes)
leek, white part only, coarsely chopped (about 2 cups)
tablespoons all-purpose flour
package (8 ounces) sliced white mushrooms (about 3 cups)
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.