Mushroom Leek Soup
Cozy up with a bowl of velvety Mushroom Leek Soup, a comforting blend of earthy mushrooms, tender leeks, and fragrant dried thyme. This creamy soup features a combination of cremini and white button mushrooms, sautéed to perfection and simmered in a low-sodium vegetable broth to create a deeply savory base. Finished with a splash of heavy cream for silky richness, it's pure comfort in a bowl. Perfect for chilly evenings or as an elegant starter, this soup is ready in under an hour and pairs beautifully with crusty bread or crunchy croutons. Garnished with fresh parsley, it’s a simple yet sophisticated dish that will leave your guests coming back for more. Ideal keywords: "creamy mushroom leek soup," "easy soup recipes," "vegetarian comfort food."
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large leeks (white and light green parts only, thinly sliced)
- 3 cloves garlic (minced)
- 16 ounces cremini mushrooms (sliced)
- 8 ounces white button mushrooms (sliced)
- 1 teaspoon dried thyme
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 serving as desired optional: crusty bread or croutons (for serving)
Instructions
Heat a large pot over medium heat and add the butter and olive oil. Allow the butter to melt completely.
Add the sliced leeks to the pot and sauté for 5-7 minutes, stirring occasionally, until they are soft but not browned.
Stir in the minced garlic and cook for an additional 1 minute, ensuring the garlic doesn't burn.
Add the sliced cremini and button mushrooms to the pot along with the dried thyme. Cook for 8-10 minutes, stirring often, until the mushrooms release their moisture and become tender.
Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and let it simmer gently for 20 minutes, allowing the flavors to meld together.
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.
Stir in the heavy cream and season with salt and black pepper, adjusting to taste. Simmer the soup for an additional 5 minutes on low heat to warm the cream through.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or croutons, if desired.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.5 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 875 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.
