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 Broth
0.5 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)
0.5 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)
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.
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
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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 Broth
0.5 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)
0.5 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)
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.
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.
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