Ingredients

• 4 Tbsp. butter

• 1 Cup of washed and sliced leeks (both tops and white bottoms)

• 1-1/2 lb. mushrooms (sliced) or a combination of fresh and dried

• 3 Cups chicken or vegetable broth

• 1 Cup your Winexpert Burlington white wine

• 3 Tbsp. flour

• 1 Cup half-and-half or 1 Cup of milk/almond milk

• 1 tsp. of salt (depending upon the saltiness of the broth)

• 1/2 tsp. of fresh ground pepper

​

​

Here's how to make it in a jiffy:

In a large pan, melt the butter on medium, then sauté the leeks for about 4 minutes or until they are soft and tender.

​

Add the mushrooms and continue to sauté for another 3 minutes or so until they are soft... but do not overcook otherwise they can become tough and too dry. 

​

Add the flour and mix for another minute until well combined. 

​

Add the chicken or vegetable broth, then the white wine, and combine well. Bring to a medium soft-rolling boil until it thickens up - about a minute or so. 

​

Reduce the heat to low, add the cream or milk and warm up, mixing thoroughly. At this point, if what you're looking for is a creamier and smoother soup, then use an immersion blender and whip all ingredients until smooth. You can also use a blender carefully, remember the soup is hot so don't get burned and cover blender lid with a hand towel!

 

Return to pan to reheat. If using salt-reduced broth, check seasoning and adjust to taste. 

​

Enjoy with a slice of crostini or toast... Cheers!

​