Leek and Mushroom Soup 1979
Step back in time to the comforting flavors of "Leek and Mushroom Soup 1979," a velvety blend of earthy mushrooms, sweet leeks, and aromatic thyme that feels both nostalgic and timeless. This creamy soup is crafted with simple yet wholesome ingredients, including vegetable stock, a touch of heavy cream, and a hint of garlic, resulting in a dish that's indulgently smooth and satisfying. A quick sauté of the veggies in butter and olive oil builds depth, while a light sprinkle of flour adds body to the broth. Perfect for cozy evenings or as an elegant starter, this savory soup is ready in just 45 minutes and pairs beautifully with a side of crusty bread for dipping. Whether you’re looking for a comforting crowd-pleaser or an easy weeknight dinner, this classic recipe delivers flavor and warmth in every spoonful.
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Recipe Information
Ingredients
- 3 medium-sized leeks
- 250 grams mushrooms
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves
- 1 liter vegetable stock
- 200 milliliters heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 4 slices crusty bread
Instructions
Slice the leeks in half lengthwise, rinse them thoroughly under running water to remove any grit, and then finely slice them into half-moon shapes.
Clean the mushrooms with a damp paper towel or brush and slice them thinly.
Mince the garlic cloves finely.
In a large soup pot, heat the butter and olive oil over medium heat until melted and shimmering.
Add the sliced leeks and garlic to the pot. Sauté them gently, stirring occasionally, until the leeks are soft and translucent, about 5-7 minutes.
Sprinkle the flour over the leek mixture and stir well to coat the leeks evenly. Cook for another 2 minutes to remove the raw taste of the flour.
Add the sliced mushrooms to the pot and cook for 5 minutes, stirring occasionally, until they have released their moisture and started to brown slightly.
Pour the vegetable stock into the pot, stirring to combine. Bring the mixture to a gentle simmer.
Add the thyme leaves, salt, and black pepper to the soup. Cover the pot partially and let it simmer for 15 minutes, allowing all the flavors to meld together.
Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender and blend until velvety. Return the blended soup to the pot.
Stir in the heavy cream, and taste the soup. Adjust the seasoning with additional salt and pepper, if needed.
Warm the soup for a few more minutes, but do not let it boil after adding the cream.
Serve the soup hot in bowls, accompanied by slices of crusty bread for dipping.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 10.0 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
