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Easy Mushroom and Leek Soup
Kathie Clane

Easy Mushroom and Leek Soup

This easy, creamy mushroom and leek soup is a warm, comforting dish for cozy meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Serves
Course: Uncategorized
Cuisine: European
Calories: 423
Ingredients Method Notes

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

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the sliced leek and sauté for 5-7 minutes until softened.
  2. Add the mushrooms to the pot and cook for an additional 5 minutes until they begin to release their moisture.
  3. Pour in the broth and bring to a simmer. Let it cook for 15 minutes, allowing the flavors to combine.
  4. Blend the soup with an immersion blender or in batches in a countertop blender until smooth.
  5. Stir in the cream and season with salt, pepper, and thyme. Cook for an additional 5 minutes.
  6. 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.