This Mushroom and Leek Soup is a warm, nourishing bowl that balances comfort with wholesome nutrition.
Earthy mushrooms bring plant-based protein and antioxidants, while leeks and onions add natural sweetness and fiber to support digestion.
A touch of cream makes it satisfyingly rich without being heavy, and each serving is low in saturated fat yet filling.
Ready in under 40 minutes, it’s an easy, cozy option for weeknight dinners or meal prep.
Mushroom and Leek Soup
Equipment
- 1 Stock pot (medium size)
- 1 Wooden spoon (for stirring)
- 1 sharp knife (for chopping)
- 1 cutting board
- 1 Measuring cups (set of 3)
- 1 Measuring spoons (set of 4)
- 1 Immersion blender (or stand blender for pureeing)
- 1 Ladle (for serving)
Ingredients
- 1 medium leek chopped (remove tough green tops)
- 1 medium onion chopped
- 2 large garlic cloves chopped
- 2 large portobello mushroom caps roughly chopped (stems and gills removed)
- 3 cups chicken or vegetable stock
- 2 –3 sprigs fresh thyme
- 1 teaspoon salt or to taste
- ⅓ teaspoon black pepper
- 2 tablespoons heavy cream
- 1 tablespoon fresh parsley chopped (optional, for garnish)
Instructions
- Prepare the Vegetables: Start by cleaning and chopping all your vegetables so cooking flows smoothly. Trim the leek by removing the tough, dark green tops and the root end, keeping only the tender white and light green parts. Slice it lengthwise and rinse thoroughly under running water to remove any hidden dirt or grit between the layers, then chop finely. Peel and chop the onion into small pieces for even cooking. Next, peel the garlic cloves and mince or finely chop them. For the mushrooms, gently wipe them clean with a damp cloth or paper towel (avoid rinsing under water to prevent sogginess). Remove the stems and scrape out the gills from the portobello caps with a spoon, then roughly chop the mushrooms into bite-sized chunks.
- Sauté the Aromatics: Place a medium-sized stock pot on the stove over medium heat and drizzle in a little olive oil. Once the oil is warm and shimmering, add the chopped leek, onion, and garlic. Stir them frequently with a wooden spoon so they soften evenly without burning. Cook for about 5 minutes, or until the leeks and onions turn translucent and the garlic releases a fragrant aroma. This step builds the flavorful base of the soup.
- Cook the Mushrooms: Add the chopped portobello mushrooms to the pot with the softened vegetables. Stir everything together, allowing the mushrooms to mix well with the leeks, onion, and garlic. Continue cooking for another 3–4 minutes, stirring occasionally. The mushrooms will begin to release their natural juices and shrink slightly. Keep cooking until they start to brown lightly—this browning (also called caramelization) intensifies their earthy flavor and gives the soup a deeper taste.
- Add Stock and Herbs: Carefully pour in the chicken or vegetable stock, ensuring the vegetables are fully covered. Gently stir to combine. Drop in the fresh thyme sprigs—these will infuse the soup with a subtle, herbal fragrance as it simmers. Raise the heat slightly to bring the liquid to a gentle boil, then immediately reduce it to a simmer. Let the soup cook slowly for 15–20 minutes, uncovered. During this time, the flavors will blend beautifully, and the mushrooms will become tender.
- Blend the Soup Until Smooth: Once the vegetables are fully cooked, remove the thyme sprigs from the pot and discard them. Now it’s time to puree the soup. The easiest way is to use an immersion blender directly in the pot—blend carefully until the soup reaches a smooth, creamy texture. If you prefer a stand blender, allow the soup to cool slightly first for safety, then transfer it in batches, blend until smooth, and return it to the pot. Take care not to overfill the blender to avoid spills or steam burns.
- Season and Enrich: After blending, place the pot back on low heat if it has cooled. Stir in the salt and freshly ground black pepper, adjusting the amount to suit your taste. Next, pour in the heavy cream and stir gently until the soup takes on a silky consistency with a pale, rich color. Taste and adjust the seasoning again if necessary—you may want a touch more salt or pepper to balance the flavors.
- Garnish and Serve: Ladle the hot soup into bowls. If you like, sprinkle freshly chopped parsley over the top for a burst of freshness and color. Serve the soup warm with crusty bread, crackers, or a light salad on the side. Enjoy this cozy, nourishing dish while it’s fresh—the smooth, earthy flavor of mushrooms paired with the mild sweetness of leeks makes every spoonful comforting and satisfying.
Notes
- Chop vegetables evenly for consistent cooking and smooth blending.
- Clean leeks thoroughly to avoid grit in the soup.
- Browning mushrooms before adding stock deepens the flavor.
- Use an immersion blender for convenience, but a stand blender works too.
- Adjust cream based on preference—use less for a lighter soup or more for extra richness.
- Fresh herbs like thyme and parsley brighten the flavor beautifully.
Chef’s Secrets for Best Flavor
The secret to a deeply flavorful mushroom and leek soup lies in proper browning.
Allow the mushrooms to cook long enough so they release their juices and start to caramelize—this step builds a rich, earthy base that elevates the entire dish.
Another tip is to layer your seasonings: add thyme while simmering to infuse the broth, then adjust salt and pepper after blending for a balanced finish.
Finally, stir in cream off the heat to prevent curdling and maintain a smooth texture.
Serving Suggestions and Pairing Ideas
This soup is wonderfully versatile and pairs well with a variety of sides.
Serve it as a light starter with crusty bread, garlic toast, or warm dinner rolls.
For a heartier meal, pair it with a crisp green salad topped with goat cheese or roasted nuts.
If you want a more elegant spread, serve alongside grilled chicken, seared fish, or a simple pasta dish.
Garnishing with fresh parsley, chives, or even a drizzle of truffle oil adds a gourmet touch.
Storage Tips and Reheating Advice
This mushroom and leek soup stores beautifully, making it ideal for meal prep.
Allow the soup to cool completely before transferring it to an airtight container.
It can be refrigerated for up to 3–4 days.
To freeze, portion the soup into freezer-safe containers, leaving room for expansion, and store for up to 2 months.
When reheating, warm gently on the stove over low heat, stirring often.
If the soup thickens after storage, add a splash of broth or water to restore its silky consistency.
Avoid boiling after adding cream to preserve its smooth texture.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes! Simply replace the chicken stock with vegetable stock and substitute the heavy cream with coconut milk or a plant-based cream alternative.
The result will be just as creamy and flavorful.
2. Do I have to use portobello mushrooms?
Not at all—cremini, button, or a mix of wild mushrooms work beautifully.
Each type of mushroom offers a slightly different flavor, so feel free to experiment.
3. Can I prepare this soup ahead of time?
Absolutely. This soup is a great make-ahead dish since the flavors deepen after resting.
Prepare it a day in advance, store it in the fridge, and reheat gently before serving.
4. How can I thicken the soup without cream?
You can blend in a boiled potato or a handful of cooked white beans before pureeing. Both add natural creaminess without dairy.
5. What can I serve with this soup for dinner?
Pair it with a fresh salad, roasted vegetables, or a sandwich for a complete meal. A slice of sourdough or garlic bread also makes it more filling.
