MUSHROOM AND LEEK SOUP

By gaster16

Ingredients

• 1/4 cup butter or margarine
• 2-1/4 cups thinly sliced leeks (about 3 leeks)
• 2 (8 oz.) packages sliced fresh mushrooms
• 1/2 teaspoon salt
• 2 tablespoons brandy
• 1 (2.64 oz.) package McCormick Original Country Gravy Mix
• 1 cup half and half
• 1 (14-1/2 oz.) can chicken broth
• 1/2 teaspoon dried thyme

Preparation

Step 1

Melt butter in a dutch oven over medium high heat. Add leeks, mushrooms, and salt, saute 4-5 minutes or until leeks and mushrooms are tender. Add brandy, and cook, stirring often 2-3 minutes. Stir in gravy mix and remaining ingredients, and cook 3-4 minutes or until thoroughly heated and slightly thickened. Serve immediately. Makes about 4 cups.