Mushroom Soup-Vegan Friendly.

• 3 tablespoons butter (or margarine)
• 34 cup leek (chopped ( white and light green parts only)
• 4 cups white mushrooms (sliced)
• 3 tablespoons all-purpose flour
• 3 cups vegetable broth
• 2 tablespoons brandy
• 18 teaspoon ground pepper
• 1 pinch dried thyme
• 12 cup half-and-half (optional)

1. In a 3-quart saucepan: melt the butter or margarine over medium-high heat.
2. Add the leeks; coook, stirring, until softened, about 1 minute.
3. Add the mushrooms; cook, stirring, until softened, about 3 minutes.
4. Stir in the flour until absorbed.
5. Add the broth, brandy, pepper and thyme; cook, stirring constantly, until soup comes to a boil.
6. Add the half and half, if you are using it.
7. Stir in the flour until absorbed.
8. VARIATION: Substitute dry sherry for the brandy.

butter, white mushrooms, allpurpose, vegetable broth, brandy, ground pepper, thyme

Taken from www.food.com/recipe/mushroom-soup-vegan-friendly-432280 (may not work)