Leek and mushroom soup is one of my favorites (I love mushrooms) yet it languished in the archives. Coming across the old scribbled recipe a few days ago I decided to update it. The new recipe came out even better than the original. This is a creamy, dairy-free, leek soup recipe with no potato.
Mushrooms lend an earthy, meaty taste and texture to soup. They are also beneficial, nutritionally speaking, supplying selenium, potassium, riboflavin, niacin, vitamins D, B3 and B2 plus other nutrients. Studies show that mushrooms offer anti-inflammatory and cancer-fighting properties. And all of the ingredients in this soup are immune system boosting. Bottom line – mushrooms are good for you!
See recipe card for measurements.
- Fresh mushrooms
- Cooking fat of preference
- Garlic cloves
- Fresh tarragon or thyme leaves
- Low sodium chicken or vegetable broth
- Canned coconut milk
- Ground black pepper
- Lemon juice
Ingredient Tips and Swaps
- For mushroom, buy white, brown, or a combination.
- For fat, use dairy butter or plant-based butter, or sub coconut or olive oil
- For dried herbs instead of fresh, the swap is approximately ⅓ as much dried as fresh.
- For the ground black pepper, try white pepper.
When buying mushrooms, look for firm caps that are closed with no exposed gills. This is a sign of freshness. Mushrooms should not have brown spots, be slimy or withered. For this soup I use both white and brown (cremini) mushrooms, but you can use all of either one.
About Coconut Milk
One update was to change dairy milk to a plant-based milk, from half and half (or cream) to coconut milk. Coconut milk provides a rich creaminess to this soup without a coconut flavor.
Coconut milk used to get a bad rap because of saturated fat but not to worry. It’s a medium chain fatty acid (MCFAs) our bodies easily and efficiently for energy. Even better, MCFAs may be beneficial for heart health and boost our immune systems.
Ingredient Prep Work
First, wash mushrooms, trim the stems, then give them a quick rinse under a trickle of water, rubbing them in your hands, then roll in paper towels to dry.
Next, thinly slice mushrooms. A food processor with a slicing blade makes this fast, but you can also do it by hand (good knife practice).
For leeks, chop off the dark green top and root end. Discard or save for making vegetable or chicken broth. Slice the leek in half lengthwise and rinse under cold water to remove any dirt or sandy grit. Lay the leek halves flat on a cutting board and slice thinly.
Next, chop the onion, garlic and tarragon.
If you are not a tarragon fan substitute fresh thyme. If you can't get fresh, use dried. Use ½ to ⅓ of the amount of fresh.
How to Make the Soup
In a large heavy pot or pan, about a 5 ½ quart size, melt the butter (dairy or plant-based) over medium low heat and add the leeks and onion. Cook slowly, stirring occasionally until leek and onion are soft but do not have any color. It will take about 5-7 minutes. Add herbs and a little salt and pepper.
Add the mushrooms to the pot and turn heat up to medium. Cook until the mushrooms have given off their liquid and it's mostly cooked away, 12-14 minutes. Add broth and coconut milk. Heat through, and the soup is ready to serve. Taste and add the lemon juice if desired.
I like to give my soup a couple of pulses in a blender to refine it just a bit, but it's up to you. Taste the soup and adjust the seasoning with salt and pepper if desired. For a thicker soup, stir in 2 teaspoons of arrowroot starch mixed with a little water at the end while reheating.
For a little color, add fresh chopped parsley. Serve with a green salad.
More Mushroom Recipes
If you love mushrooms like I do, try steakhouse roasted mushrooms or stuffed portobello mushrooms with goat cheese, or mushroom duxelles – The classic French mixture of finely chopped mushrooms, herbs, garlic and shallots cooked in just a little butter. It's a terrific spread for crostini or crackers.
Leek and Mushroom Soup
- Food Processor optional
- 5 ½ quart Dutch oven or similar pot
- 2 pounds fresh mushrooms white, brown cremini or combination
- 2 tablespoons butter, dairy or plant-based or sub coconut or olive oil
- 1 cup thinly sliced leek 1 large leek
- 1 cup finely chopped onion 1 medium onion
- 3 large garlic cloves very finely chopped
- 1 tablespoon fresh chopped tarragon or thyme leaves
- 4 cups low sodium chicken or vegetable broth preferably homemade
- ¾ cup canned coconut milk
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper or white pepper
- 1-2 tablespoons lemon juice
- With a paring knife, trim mushrooms stems flush to the base. Discard stems. To clean mushrooms, cup 2-3 mushrooms in your hands and quickly run them under a trickle of cold water, rubbing the mushrooms gently between your hands. Place washed mushrooms on a clean kitchen towel or paper towel. Slice mushrooms ⅛″ thick (3 mm) in a food processor with the slicing blade or by hand.
Cook the Vegetables
- In a large pot (5 quart) heat oil over medium low heat. Add the leek and onion and cook slowly until soft, stirring occasionally, 5-7 minutes. Add garlic and tarragon, cook 1 more minute, stirring. Add mushrooms. Cook until mushrooms have given off their moisture and cooked down. Most of the liquid should be gone, 12-14 minutes.
Finish the Soup
- Add broth and coconut milk. Heat through and serve hot. Taste and add the lemon juice, then season with salt and pepper. If you want the soup a little smoother, pulse in a blender a few times before serving.