Cream of Mushroom Soup with White Wine and Leeks

Prep Time 10 min

Cook Time 20 min

Total Time 30 mins

So easy and so good; mushroom soup will never be coming from a can again!


  • 4 tablespoons butter
  • 1 cup slicked leeks
  • 1 1/2 pounds sliced mushrooms (I used plain old button mushrooms
  • 3 Tbsp all purpose flour
  • 3 cups chicken broth
  • 1 cup white wine
  • 1 cup half and half


  1. Melt the butter in a large skillet. Add the leeks and saute for 3-5 minutes until they are tender. Add the mushrooms and continue to saute until they just start to soften. Do not overcook!
  2. Remove 1/4 cup of the mushroom mixture to use for garnish.
  3. Add the flour and mix with the leeks and mushroom mixture and cook for 2-3 minutes.
  4. Add the chicken broth and white wine and bring to a soft boil to thicken.
  5. Reduce heat and add the half and half, cooking just until warm; garnish each serving with a spoonful of the mushroom and leek mixture.
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