Nutritional Info

Nutrition Facts

Serving Size 1 (77g)

Calories 111
Calories from Fat 51 (46%)
Amount Per Serving %DIV
Total Fat 5.7g 9%
Saturated Fat 3.7g 19%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 22.9mg 8%
Sodium 336.9mg 15%
Potassium 72.1mg 2%
Total Carbohydrate 10.5g 4%
Dietary Fiber 1.4g 5%
Sugars 1.2g
Protein 3.9g 8%

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Recipe Description
If your ideal cream of mushroom soup can also double for library paste, you may want to increase the flour by a tablespoon or two. This version is rich and creamy, but not too thick.
Prep time
10 min
Cook time
15 min
Ready In
25 min


Serves Tool

Serves To:USMetric
3 Tablespoon(T)  butter
3/4 Cup(c)  leeks, white and light green parts only, chopped
4 Cup(c)  sliced white mushrooms
3 Tablespoon(T)  all purpose flour
3 Cup(c)  vegetable broth
2 Tablespoon(T)  brandy
1/8 Teaspoon(t)  pepper
1 Pinch(pn)  thyme, dried
1/2 Cup(c)  half-and-half


In a 3 quart saucepan, melt the butter over medium high heat. Add the leeks, and cook, 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. Cook, stirring, until heated through.

Additional notes

Variation: Substitute dry sherry for the brandy.

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