Cream of Mushroom-and-Leek Soup

Recipe from Southern Living

More From Southern Living


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cream of Mushroom-and-Leek Soup Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy