Mushroom Soup-Vegan Friendly.

1. 1

   In a 3-quart saucepan: melt the butter or margarine over medium-high heat.

2. 2

   Add the leeks; coook, stirring, until softened, about 1 minute.

3. 3

   Add the mushrooms; cook, stirring, until softened, about 3 minutes.

4. 4

   Stir in the flour until absorbed.

5. 5

   Add the broth, brandy, pepper and thyme; cook, stirring constantly, until soup comes to a boil.

6. 6

   Add the half and half, if you are using it.

7. 7

   Stir in the flour until absorbed.

8. 8

   VARIATION: Substitute dry sherry for the brandy.

* Per serving · 4 servings · Values may vary.

No additional tips available.