Mushroom Soup-Vegan Friendly.
Ready In: 30 mins
Serves: 4-6
Ingredients
- 3 tablespoons butter (or margarine)
- 3⁄4 cup leek (chopped ( white and light green parts only)
- 4 cups white mushrooms (sliced)
- 3 tablespoons all-purpose flour
- 3 cups vegetable broth
- 2 tablespoons brandy
- 1⁄8 teaspoon ground pepper
- 1 pinch dried thyme
- 1⁄2 cup half-and-half (optional)
Directions
- In a 3-quart saucepan: melt the butter or margarine over medium-high heat. Add the leeks; coook, stirring, until softened, about 1 minute. Add the mushrooms; cook, stirring, until softened, about 3 minutes. Stir in the flour until absorbed.
- Add the broth, brandy, pepper and thyme; cook, stirring constantly, until soup comes to a boil. Add the half and half, if you are using it. Stir in the flour until absorbed. VARIATION: Substitute dry sherry for the brandy.
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