Mushroom And Leek Soup Recipe

Recipe By Slurrp

Mushroom and leek soup is a comforting and flavorful dish that is perfect for chilly days. This creamy soup is made with sautéed mushrooms, leeks, and garlic, which are then simmered in vegetable broth and blended until smooth. The addition of thyme and a splash of cream adds depth and richness to the soup. Serve it hot with a crusty bread for a satisfying meal.

4.4
22 Rating -
Rate
Non Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
Mushroom And Leek Soup
plan
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ingredients serve

Ingredients for Mushroom And Leek Soup Recipe

  • 1 tablespoon Olive Oil
  • 1 part Leeks, White And Light Green Only, Sliced
  • 4 ounce Mushrooms, Sliced
  • 1 cloves Cloves Garlic, Minced
  • 2 cup Vegetable Broth
  • 1/2 teaspoon Fresh Thyme Leaves
  • 1/4 cup Heavy Cream
  • As required Salt And Pepper To Taste
  • as required Fresh Thyme For Garnish

Directions: Mushroom And Leek Soup Recipe

Cooking Directions

  • STEP 1.Heat olive oil in a large pot over medium heat. Add sliced leeks and cook until softened.
  • STEP 2.Add sliced mushrooms and minced garlic to the pot. Cook until mushrooms are browned and tender.
  • STEP 3.Pour in vegetable broth and add fresh thyme. Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
  • STEP 4.Remove the pot from heat and let it cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth.
  • STEP 5.Return the soup to the pot and stir in heavy cream. Season with salt and pepper to taste.
  • STEP 6.Reheat the soup over low heat until warmed through. Serve hot with a sprinkle of fresh thyme on top.

Cooking Tips

  • Make sure to thoroughly clean the mushrooms before slicing them.
  • For a lighter version, you can substitute the heavy cream with milk or coconut milk.
  • If using a regular blender, blend the soup in batches and be careful when blending hot liquids.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally.
  • Serve the mushroom and leek soup hot with a side of crusty bread or a salad for a complete meal.
Nutrition
value
684
calories per serving
35 g Fat59 g Protein31 g Carbs38 g FiberOther

Current Totals

  • Fat
    35g
  • Protein
    59g
  • Carbs
    31g
  • Fiber
    38g

MacroNutrients

  • Carbs
    31g
  • Protein
    59g
  • Fiber
    38g

Fats

  • Fat
    35g

Vitamins & Minerals

  • Calcium
    102mg
  • Iron
    13mg
  • Vitamin A
    707mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    16mg
  • Vitamin B6
    2mg
  • Vitamin B9
    86mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    30mg
  • Vitamin E
    2mg
  • Copper
    4mcg
  • Magnesium
    228mg
  • Manganese
    3mg
  • Phosphorus
    1037mg
  • Selenium
    47mcg
  • Zinc
    11mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp