Recipe by Southern Living September 2001

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Yield:
about 4 cups
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Ingredients

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Directions

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  • 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.

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

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

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

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