Name: Easy Mushroom and Leek Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: 2 tablespoons olive oil; 1 large leek, cleaned and sliced; 3 cups mushrooms, sliced (button or cremini); 3 cups vegetable or chicken broth; 1 cup heavy cream (or a dairy-free alternative); Salt and pepper to taste; 1 teaspoon thyme (optional); 1 tablespoon butter (optional for richness)

This creamy mushroom and leek soup is a perfect comfort food. Combining earthy mushrooms with sweet leeks, it’s a rich and savory dish that’s simple to prepare. A smooth blend of flavors with minimal ingredients makes this soup an easy go-to option for chilly evenings. Ready in under an hour, it’s a healthy, delicious meal that suits any occasion. The delicate leeks add a mild sweetness to the deep, umami flavor of the mushrooms, while a touch of cream gives it that luxurious, velvety texture.

Recipe Tips and Tricks

Use fresh leeks and mushrooms for the best flavor.
For extra depth, try adding a splash of white wine when cooking the leeks.
For a vegetarian version, substitute vegetable broth for chicken broth.
Add a pinch of nutmeg or thyme for extra seasoning.
Blend the soup until smooth for a creamy texture, or leave some chunks for a rustic style.

Yield: 4 Serves

Easy Mushroom and Leek Soup

This easy, creamy mushroom and leek soup is a warm, comforting dish for cozy meals.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 tablespoons olive oil
1 large leek, cleaned and sliced
3 cups mushrooms, sliced (button or cremini)
3 cups vegetable or chicken broth
1 cup heavy cream (or a dairy-free alternative)
Salt and pepper to taste
1 teaspoon thyme (optional)
1 tablespoon butter (optional for richness)

Instructions

Heat olive oil in a large pot over medium heat. Add the sliced leek and sauté for 5-7 minutes until softened.
Add the mushrooms to the pot and cook for an additional 5 minutes until they begin to release their moisture.
Pour in the broth and bring to a simmer. Let it cook for 15 minutes, allowing the flavors to combine.
Blend the soup with an immersion blender or in batches in a countertop blender until smooth.
Stir in the cream and season with salt, pepper, and thyme. Cook for an additional 5 minutes.
Serve warm with a drizzle of cream or a sprinkle of fresh herbs.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
For a richer flavor, substitute half-and-half or full-fat coconut milk for the cream.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 423Total Fat 32gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 13gCholesterol 76mgSodium 397mgCarbohydrates 28gFiber 9gSugar 10gProtein 9g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.