Name: Mushroom Soup with Crispy Leeks
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: European
Ingredients: 1 lb mixed mushrooms (shiitake, cremini, portobello); 1 medium onion, chopped; 2 garlic cloves, minced; 4 cups vegetable broth; 1 cup heavy cream; 1/2 cup white wine (optional); 1 tablespoon olive oil; 1 tablespoon butter; 2 leeks, cleaned and sliced into thin rings; Salt and pepper to taste; Fresh thyme (optional)

A comforting, creamy mushroom soup topped with crispy leeks, perfect for cold days. The savory mushrooms blend seamlessly with rich cream, while the crispy leeks add a delightful crunch. This combination of textures and flavors makes for a soul-warming dish. Ideal as a starter or a light meal, the earthy mushrooms paired with the fresh leeks create a balance of taste and elegance. The soup can be customized with your favorite herbs or a splash of white wine for extra depth. Serve it with a slice of warm, crusty bread for a complete experience.

Recipe Tips and Tricks:

For extra depth of flavor, use a mix of mushrooms (shiitake, cremini, and portobello).
To achieve perfectly crispy leeks, ensure they are completely dry before frying.
Add a dash of white wine while cooking the mushrooms for an enhanced earthy taste.
For a richer soup, substitute heavy cream with whole milk or half-and-half.
If you prefer a smoother texture, blend the soup until velvety.

Yield: Serves 4

Mushroom Soup with Crispy Leeks

A creamy, flavorful mushroom soup with crispy leeks on top for texture and flavor.

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 5 minutes

Total Time 55 minutes

Ingredients

1 lb mixed mushrooms (shiitake, cremini, portobello)
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
1 cup heavy cream
1/2 cup white wine (optional)
1 tablespoon olive oil
1 tablespoon butter
2 leeks, cleaned and sliced into thin rings
Salt and pepper to taste
Fresh thyme (optional)

Instructions

Heat olive oil and butter in a large pot over medium heat. Add chopped onions and garlic, cooking until softened.
Add mushrooms to the pot and cook until browned. If using white wine, add it now and let it reduce for a minute.
Pour in vegetable broth and bring to a boil. Lower heat and simmer for 15-20 minutes.
Stir in cream and season with salt, pepper, and fresh thyme. Let it simmer for another 5 minutes.
Meanwhile, heat oil in a pan and fry the leeks until golden and crispy, about 3-4 minutes.
Blend the soup until smooth, or leave it chunky for texture.
Serve the soup in bowls, topped with crispy leeks.

Notes

You can make the soup ahead of time and reheat gently. Crisp the leeks just before serving.
Adjust seasoning to taste, adding a touch of nutmeg for warmth.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 359Total Fat 29gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 10gCholesterol 75mgSodium 790mgCarbohydrates 18gFiber 4gSugar 8gProtein 6g

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