Cream of Mushroom-and-Leek Soup

Ingredients

• 2 tablespoons brandy 
• 0.3 cup butter 
• 14.5 ounce chicken broth canned
• 0.5 teaspoon thyme leaves dried
• 16 ounce mushrooms fresh sliced
• 1 cup half-and-half 
• 2.3 cups leeks thinly sliced 3 leeks
• 0.5 teaspoon salt 
• 2.6 ounce mccormick original country gravy mix 
• 2.6 ounce mccormick original country gravy mix 

Equipment

• dutch oven

Directions

1. Melt butter in a Dutch oven over medium-high heat.
2. Add leeks, mushrooms, and salt; saut 4 to 5 minutes or until leeks and mushrooms are tender.
3. Add brandy, and cook, stirring often, 2 to 3 minutes.
4. Stir in gravy mix and remaining ingredients, and cook 3 to 4 minutes or until thoroughly heated and slightly thickened.
5. Serve immediately.
6. * 2 tablespoons chicken broth may be substituted for brandy.
7. Note: Soup will thicken upon standing. To thin soup, stir in 1/3 to 1/2 cup milk or until desired consistency.