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