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Cream of Mushroom-and-Leek Soup

Yield about 4 cups


  • 1/4 cup butter or margarine
  • 2 1/4 cups thinly sliced leeks (about 3 leeks)
  • 2 (8-ounce) packages sliced fresh mushrooms
  • 1/2 teaspoon salt
  • 2 tablespoons brandy*
  • 1 (2.64-ounce) package McCORMICK Original Country Gravy Mix
  • 1 cup half-and-half
  • 1 (14 1/2-ounce) can chicken broth
  • 1/2 teaspoon dried thyme

How to Make It

  1. Melt butter in a Dutch oven over medium-high heat. Add leeks, mushrooms, and salt; sauté 4 to 5 minutes or until leeks and mushrooms are tender. Add brandy, and cook, stirring often, 2 to 3 minutes.

  2. Stir in gravy mix and remaining ingredients, and cook 3 to 4 minutes or until thoroughly heated and slightly thickened. Serve immediately.

  3. * 2 tablespoons chicken broth may be substituted for brandy.

  4. Note: Soup will thicken upon standing. To thin soup, stir in 1/3 to 1/2 cup milk or until desired consistency.