This Cream of Mushroom Soup with White Wine and Leeks is easy, delicious and so good I promise you’ll never want the canned version again!
I could wax poetic about the fall season; how the crisp, cool air lends itself to thoughts of those warm, comfort foods that just seem perfect for this season. How there is something about soup that warms not just our bellies but our soul. Oh, I know, I know…I could tell a lovely story about how my love and I sit in front of a warm fire, reading poetry to each other and sipping on this nourishment that seems to evoke so many feelings.
But I won’t. It would be a lie. Not that soup isn’t a precursor for most of us that a cooler season is upon us but if I’m honest? I decided to clean out my fridge, bringing back the organization that I crave (maybe more so than soup!). I had groceries to put away and I could no longer just try to ‘fit’ everything in, so I thought I would just straighten things up a bit. Two hours later my refrigerator could have had it’s own television show…it was spotless and ad perfect. Butter stacked neatly, salted and unsalted no longer intertwined. Veggies in one bin, fruit in another and cheese in it’s own special place. Nirvana for someone like me.
In the course of that magical transformation I did come upon some things that needed to be:
- Pitched – You all know that little storage bin back in the ‘way back’ that had been forgotten. Forgotten so long that the ingredient previously put in there was now indiscernible.
- Taken out of refrigerator storage and put back into the bar. Three bottles of white wine? Really? I don’t even like white wine.
- Used. Not in bad shape but at that moment it was time to do something with them or lose them forever. Something very ‘Top Gun’ about them.
For me, number three meant time to use carrots, celery, mushrooms and leeks. I made two soups, one I’ll call Mirapoix soup because it was primarily carrots, celery and onion and this soup, using up a Costco sized container of mushrooms and one lone leek. (I call it a Costco sized container mostly because it was from…tada…Costco!)
If this red and white can represents the only version of cream of mushroom soup you have ever had, well, it’s just time for a change! Much like homemade tomato soup, this is so good and so easy that I’m sometimes upset that I spent so many years using the prepared versions. But no regrets…as a girl they were the perfect beginning to my ‘cooking’ experience; even learning to whisk as I added the
water milk according to directions.
Though I had that gargantuan package of mushrooms, I’ve made this using smaller quantities more typical of what is available at the grocery. But I’ve got more than you. Neener Neener. 🙂
Cream of Mushroom Soup with White Wine and Leeks
- 4 tablespoons butter
- 1 cup slicked leeks
- 1 ½ 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
- 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!
- Remove 1/4 cup of the mushroom mixture to use for garnish.
- Add the flour and mix with the leeks and mushroom mixture and cook for 2-3 minutes.
- Add the chicken broth and white wine and bring to a soft boil to thicken.
- Reduce heat and add the half and half, cooking just until warm; garnish each serving with a spoonful of the mushroom and leek mixture.