Cooking Directions

• 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.

Ingredients

• 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)