Leek and Mushroom Soup -

Leek and Mushroom Soup

This rich and creamy mushroom and leek soup is the perfect winter warmer.

Course Soup

Cuisine Soup

Diet Vegetarian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 166kcal

25 g butter (2 tbsps)
1 medium onion diced
2 medium leeks dark green part removed, then sliced
250 g flat mushrooms (2 large mushrooms) wiped clean then roughly chopped
300 g (3 cups of whole mushrooms) Chestnut mushrooms wiped clean and roughly chopped, chestnut mushrooms are also known as crimini mushrooms or simply brown mushrooms
1 clove of garlic finely minced or put through a garlic press
900 ml (4 cups) vegetable stock made with 2 stock cubes
1 medium potato peeled and cut into small cubes
½ tablespoon fresh thyme leaves
150 ml (⅔ cup) single cream (light cream in the US)
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Melt the butter in a large saucepan. Add the chopped onion and a small pinch of salt, then cover and sweat over low to medium heat until the onion is softened, stirring occasionally. This will take about 10 - 15 minutes.
Once the onion has softened add the sliced leeks and the garlic, Cook for about 5 - 10 minutes until the leeks are soft and buttery.
Next, add all the mushrooms, stir well then cook for about 3 -4 minutes before adding the thyme and chopped potato.
Stir well then add the stock. Season with salt adn black pepper
Bring the soup to a boil then reduce and simmer for 10 - 15 minutes, until the potato is cooked.
Once the potato is cooked blend the soup with a hand-held blender until smooth. Check the seasoning now and add more salt or pepper if needed.
Remove the pan from the heat then pour in the cream. Stir well so that the cream is fully incorporated into the soup. Return the pan to the heat and bring the soup up to a simmer.
Serve immediately with some good crusty bread.

Storage/Freezing - This soup can be kept for 3 days in the fridge. If you wish to freeze this then do not add the cream, add the cream once the soup has been defrosted.
Mushrooms - I used a mix of brown mushrooms and flat mushrooms you can swap in other mushrooms if you wish.
Sodium - If you would like to reduce the amount of sodium in this recipe I would use a very low-sodium stock or stock cubes.
Nutritional Information - All nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.