Mushroom and Leek Soup
Velvety and comforting, this Mushroom and Leek Soup is a masterful blend of earthy mushrooms, sweet leeks, and aromatic fresh thyme simmered to perfection in a rich vegetable broth. Enhanced with a touch of heavy cream for luxurious creaminess, this soup strikes the perfect balance between hearty and elegant. Sautéed garlic and a hint of black pepper deepen the flavor, while a garnish of fresh parsley adds a vibrant finishing touch. Ready in just 45 minutes and served alongside crusty bread, it's an irresistible meal ideal for chilly evenings or a sophisticated starter at your next dinner party. Perfect for mushroom lovers, this easy recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large leeks (white and light green parts only, sliced thin)
- 3 cloves garlic (minced)
- 500 grams button mushrooms (cleaned and sliced)
- 2 teaspoons fresh thyme
- 6 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, for garnish)
- 4 slices crusty bread (for serving, optional)
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter is melted and foamy.
Add the sliced leeks to the pot and sauté for 5–7 minutes, stirring occasionally, until they are soft and translucent.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Add the sliced mushrooms to the pot and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown.
Sprinkle the flour over the mushroom mixture and stir well to coat evenly. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually stir in the vegetable broth, ensuring there are no lumps of flour. Add the fresh thyme, salt, and black pepper.
Bring the soup to a gentle simmer and cook for 15 minutes, allowing the flavors to meld and the soup to thicken slightly.
Reduce the heat to low, then stir in the heavy cream. Heat through for 2–3 minutes, but do not let the soup come to a boil.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped parsley, and serve with slices of crusty bread on the side if desired.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 11.3 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1269 mg | 27% | |
*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.
