Cream Of Mushroom-And-Leek Soup

1. 1

   Melt butter in a Dutch oven over medium-high heat. Add leeks, mushrooms, and salt; saute 4 to 5 minutes or until leeks and mushrooms are tender. Add brandy, and cook, stirring often, 2 to 3 minutes.

2. 2

   Stir in gravy mix and remaining ingredients, and cook 3 to 4 minutes or until thoroughly heated and slightly thickened. Serve immediately.

3. 3

   * 2 tablespoons chicken broth may be substituted for brandy.

4. 4

   Note: Soup will thicken upon standing. To thin soup, stir in 1/3 to 1/2 cup milk or until desired consistency.

* Per serving · 4 servings · Values may vary.

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