Creamy Mushroom and Leek Soup Recipe-This soup recipe is the perfect lunch or late night meal! The mushrooms are tender, the leeks are melt-in-your-mouth, and the broth is smooth and creamy! I love this soup in the winter warm but I also eat it in the summer chilled. Delish!
To start, I feel that leeks are super under rated. I love how they give a delicate onion flavor and just melt in your mouth. I love to use them in soup, omelets, frittatas, EVERYTHING! The only slightly annoying aspect to using leeks is you must clean them thoroughly in water to get all of the sand out of them.
How do I properly clean leeks before adding to soup?
Please see picture below for how to properly clean your leeks. I just chop them, place them in a water bath, and use my fingers to pull apart the layers while submerged in water. Rinse well and then store them in the fridge for an easy, flavor bomb in all of your recipes.
Is this mushroom and leek soup recipe vegan friendly?
The other great part about this recipe is the fact that it is vegan friendly. You can easily make this with vegan butter, coconut milk, and vegan parmesan. I used coconut milk in this recipe to make it a super rich soup but feel free to use your favorite milk in this recipe! This soup is creamy, luscious, and oh so satisfying.
What toppings should I add to mushroom soup?
The other thing I love about this creamy soup is the toppings! Top it with parmesan, green onion and extra rosemary! Croutons would also be yummy on this soup. I did however pair it with some crusty bread. This is the best type of soup for taking crusty bread and sopping up the bottom of the bowl...Yum!
For another delicious soup recipe, see my creamy vegetarian potato soup recipe.
Equipment
I made this recipe in a cast iron Dutch oven on the stove and it was amazing! Dutch ovens are really wonderful for soup because their heavy cast iron bottoms retain, and distribute heat, and help to caramelize your ingredients to create deep, rich flavor!
Ingredients Notes
Mushroom Leek Soup
- Olive oil
- Butter (or vegan butter)
- Yellow onion
- Portobello mushrooms(or your favorite mushroom)
- Leeks (washed thoroughly)
- Clove garlic
- Rosemary
- Vegetable stock concentrate
- All purpose flour
- White wine (any wine that you like to drink)
- Water (or add vegetable/chicken stock at this step, instead of water, if you do not have stock concentrate)
- Full fat coconut milk (or your favorite type of milk)
- Parmesan cheese (or vegan parmesan cheese)
Step-by-Step Instructions
Chop your links into half inch sized rings. Then add them to a bowl of water and use your fingers to separate the rings to remove any sand or dirt. Then rinse thoroughly in a colander.
Mix olive oil, butter (or vegan butter), and diced onions to a cast iron skillet over medium heat. Season with salt and pepper and cook until translucent.
Then add your sliced mushrooms and washed leeks. Season with salt and pepper and cook for about 2-3 minutes.
Add garlic, rosemary, stock concentrate, and flour. Mix around for 1-2 minutes until the flour has been cooked through. Note: you can skip the stock concentrate in the step if you opt to use regular vegetable stock in this recipe.
Deglaze the pan with your favorite white wine. Be sure to break up any bits at the bottom of the pan. Then add water (or substitute with vegetable stock).
Add your milk of choice and parmesan. Then simmer until thickened on medium heat for 7-10 minutes (or until desired thickness).
Garnish with more parmesan cheese and scallions (optional). Also great to have some bread handy for dunking.
Enjoy this creamy, dreamy leek and mushroom soup recipe!
Variations of Leek and Mushroom Soup
You can substitute the leeks or mushrooms for the following ingredients to make it your own:
- Potatoes
- Cauliflower
- Turnips
- Parsnips
- Spinach
- Onions
- Scallions
- Chives
Frequently Asked Questions (FAQ's)
When making a soup that contains leeks, it is actually okay to use both the white and the green parts of the leek. My favorite part of the leek to use is the white to light green part of the leek due to the more concentrated onion flavor but feel free to use an entire leek in your soup recipe.
For your mushroom leek soup recipe, it is important to not skip the flour step in the recipe. Adding flour, before adding stock/water, creates a roux to thicken your soup. The other step that helps your soup thicken is the addition of cheese!
Your leek and mushroom soup should keep in an air tight container in the fridge for about 4 days. You can also freeze your soup which can keep in the freezer for up to 3 months.
What can I serve alongside my soup?
The possibilities are endless! This would be great for lunch with a panini to dip into the soup! This dish would also be great for lunch, or dinner, with a gorgeous salad! However, it can be as simple as serving your soup with a side of crusty bread for dunking or served on top of mashed potatoes for a wholesome main dish!
How can I make my soup super thick?
If you like your creamy soups on the thicker side, add ½ cup of flour instead of the ¼ cup of flour listed in the recipe. This will make for a super thick creamy mushroom and leek soup!
Top Tip
My top tip for this recipe is to make sure to wash your leeks thoroughly. Dice them, place them in a cold water bath, separate all of the rings, and then rinse thoroughly in a colander. Not washing your leeks well could lead to sand in your soup. Which is not recommended.
Please tag me on Instagram and Pinterest with your delicious, timeless creations! As always, thank you for your support!
Related
Looking for other recipes like this? Try these:
Creamy Mushroom and Leek Soup Recipe
Equipment
- 1 Cast Iron Dutch Oven
Ingredients
Mushroom Leek Soup
- 2 tablespoon Olive oil
- 2 tablespoon Butter Unsalted (or vegan butter)
- 1 cup Onion Diced
- 3 cup Portobello Mushroom Sliced (or your favorite type of mushroom)
- 2 cup Leeks Sliced and washed thoroughly
- 1 clove garlic Minced
- 1 tablespoon Rosemary Finely chopped
- 6 tablespoon Vegetable stock concentrate (or vegetable/chicken stock)
- ¼ cup all purpose flour
- ½ cup White wine (your favorite white wine)
- 3 cups water (omit water if you are using stock instead of the stock concentrate in this recipe)
- 2 13 ounce cans Full fat coconut milk (or your milk of choice)
- ½ cup Parmesan cheese (or vegan parmesan cheese) plus extra for topping
- ¼ cup Scallion (optional) diced for garnish
Instructions
Mushroom and Leek Soup
- Add olive oil and butter to cast iron Dutch oven or large soup pot and melt over medium heat.
- Add onions and sauté for 2-3 minutes until transparent. Then add the mushrooms and washed leeks (see how to wash leeks in the post above).
- Season with salt and pepper and sauté over medium heat for 2-3 minutes.
- Add garlic and rosemary and sauté for about 1 minute (be careful not to burn).
- Add vegetable stock concentrate and flour. Sauté for 30 seconds until the flour has been fully incorporated into the stock concentrate.
- Then add your favorite white wine to deglaze the pan. Ensure that you scrape the bottom of the pan while deglazing.
- Then add water (or stock if you do not have the stock concentrate) and your milk of choice. Simmer on Medium heat for 7-10 minutes to thicken.
- Let cool and then serve! Then top with any garnishes that you would like! I used extra parmesan and scallions on top!
Kara
This is by far the creamiest soup ever, and the taste is delicious. Not hard to make either!
Barbara
Creamy and delicious yum!!!
Karl
Best mushroom soup ive ever had