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Mushroom and Leek Soup Recipe

Creamy Mushroom and Leek Soup Recipe

Timeless Dishes
This creamy mushroom soup 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!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, lunch, Main Course, Soup
Cuisine American
Servings 6 servings
Calories 183 kcal

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)
  • 1/4 cup all purpose flour
  • 1/2 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)
  • 1/2 cup Parmesan cheese (or vegan parmesan cheese) plus extra for topping
  • 1/4 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!

Video

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 6gCalories: 183kcalCarbohydrates: 14gProtein: 5gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 16mgSodium: 152mgPotassium: 283mgFiber: 2gSugar: 4gVitamin A: 687IUVitamin C: 6mgCalcium: 136mgIron: 1mg
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