Madeira Mushroom and Leek Soup
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.
Ingredients
6 cups Swanson® Vegetable Broth0.5 cup Madeira wine1 ounce dried wild mushrooms (shiitake, morel or cèpes)4 tablespoons butter3 leek, white part only, coarsely chopped (about 2 cups)2 tablespoons all-purpose flour1 package (8 ounces) sliced white mushrooms (about 3 cups)
Instructions
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.
Madeira Mushroom and Leek Soup
Print
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.
Ingredients
6 cups Swanson® Vegetable Broth0.5 cup Madeira wine1 ounce dried wild mushrooms (shiitake, morel or cèpes)4 tablespoons butter3 leek, white part only, coarsely chopped (about 2 cups)2 tablespoons all-purpose flour1 package (8 ounces) sliced white mushrooms (about 3 cups)
Instructions
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.
Recommended
Zucchini Bread
Ready to try something unique and exciting? This recipe for zucchini bread will forever change the way you look at zucchini!
Candy Cane Cookies
Learn how to bake cinnamon candy cane cookies, the perfect recipe to spread good tidings and holiday cheer.
New York Cheesecake
Treat your taste buds to a slice of heaven with this luxurious yet simple recipe for New York style cheesecake. Smooth, velvety and elegant, this is the perfect recipe for those who are looking to add a little class into their life!
Chocolate Bundt Cake
A decadent chocolate bundt cake that's sure to please even the biggest chocolate lovers!
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!