Madeira Mushroom and Leek Soup
Recipe from Swanson Broth & Stock

A touch of Madeira adds a great depth of flavor to this elegant soup that's perfect for company or family.


Madeira Mushroom and Leek Soup

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Servings: 6
Prep Time: 10 mins
Total Time: 1 hr 25 mins
Related Categories: Leek Soup, Mushroom Soup, Mushroom Soup
 
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Ingredients
  • 6  cups
    Swanson® Vegetable Broth (Regular or Certified Organic)
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  • 1/2  cup
    Madeira wine
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  • 1  oz.
    dried shiitake, morel or cepes mushroom
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  • 4  tbsp.
    butter
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  • 3 
    leeks , white part only, coarsely chopped (about 2 cups)
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  • 2  tbsp.
    all-purpose flour
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  • 1  pkg.
    (8 ounces) sliced white mushroom (about 3 cups)
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  • 1/4  tsp.
    ground black pepper
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  •  
    Additional chopped mushroom and chopped leeks
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Directions
1.
Heat 1 cup broth, wine and dried mushrooms in a 1-quart saucepan over high heat to a boil. Remove the saucepan from the heat. Let stand for 30 minutes. Do not drain.
2.
Heat the butter in a 4-quart saucepan over low heat. Add the leeks and cook until they're tender-crisp. Stir in the flour. Cook and stir for 5 minutes.
3.
Gradually stir in the remaining broth, fresh mushrooms, black pepper and the dried mushroom mixture. Heat to a boil. Reduce the heat to low and cook for 30 minutes or until the mushrooms are tender.
4.
Place one third of the mushroom mixture into a blender or food processor. Cover and blend until the mixture is smooth. Pour the mixture into a large bowl. Repeat twice more with the remaining mushroom mixture. Return all the pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until the mixture is hot and bubbling.
5.
Divide the soup among 6 serving bowls. Garnish with the additional mushrooms and leeks.

Tip:
Madeira is a golden-colored wine that can be used for drinking as well as cooking. American-made Madeiras are often much more reasonably priced than the Portuguese originals.
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