Madeira Mushroom and Leek Soup

This mushroom soup is so rich and delicious, you won’t believe it doesn’t have a drop of cream.  The combination of dried and fresh mushrooms delivers a wonderful earthy flavor and Madeira wine adds a subtle sweetness.  If you don’t have Madeira you can use dry port or sherry instead.  


6 cups Swanson® Vegetable Broth
0.5 cup Madeira wine
1 ounce dried wild mushrooms (shiitake, morel or cèpes)
4 tablespoons butter
3 leek, white part only, coarsely chopped (about 2 cups)
2 tablespoons all-purpose flour
1 package (8 ounces) sliced white mushrooms (about 3 cups)


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.
Heat the butter in a 4-quart saucepan over low heat. Add the leeks and cook until tender-crisp, stirring occasionally. Stir in the flour. Cook and stir for 5 minutes.
Gradually stir in the remaining broth, fresh mushrooms and the dried mushroom mixture. Heat to a boil. Reduce the heat. Cook for 30 minutes or until the mushrooms are tender, stirring occasionally.
Using an immersion blender, blend until the soup is smooth.  Season to taste.