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!
Jump to:
Recipe Ingredients
See recipe card for measurements.
- Fresh mushrooms: Buy white, brown, or a combination.
- Cooking fat: Unsalted butter or a plant-butter, or olive oil.
- Leek: Use just the pale green and white portion of the leek. Discard the tough top green part.
- Onion: Use brown, white or yellow onions.
- Garlic: Fresh garlic is best.
- Fresh tarragon or thyme leaves
- Broth: Low sodium chicken or vegetable broth for vegetarian and vegans
- Milk: Canned coconut milk makes this creamy without a coconut flavor as a non-dairy option, or use a combination of half and half and cream if you enjoy dairy.
- Lemon juice: For a little flavor lift.
Please see the recipe card for quantities and all ingredients.
Substitutions and Variations
- For dried herbs instead of fresh, the swap is approximately ⅓ as much dried as fresh.
- For the ground black pepper, try white pepper.
Chef's Tip: 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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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.
To Serve
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.
📖 Recipe
Leek and Mushroom Soup
Equipment
- Food Processor optional
- 5 ½ quart Dutch oven or similar pot
Ingredients
- 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
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
Prep Mushrooms
- 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.
Nithya says
So delicious. Thank you for this wonderful recipe. My boyfriend who never likes soups absolutely loved it. I can't wait to read your e-book.
Sally Cameron says
Thank you Nithya! Love to hear that, makes me smile. Hope you enjoy the e-book and that it helps you. I also have another new one (for sale $9.99) on smoothies. Find it on my shop page and thanks for subscribing.
Michelle Coates says
I used half and half instead of coconut milk and the lemon juice curdled it. I’ve had other recipes this happens to as well, what am I doing wrong?
Sally Cameron says
Hi Michelle. It's likely because you are adding the lemon juice to hot dairy, in your case, half and half. It's a whole food science thing! If you are geeky about food science and why things work (or don't), check out a great book by Harold McGee called On Food and Cooking.The book explains the whole thing.
Chris Ann says
Looks and sounds so good...have you altered by adding lightly spiced chicken sausage? I found your great blog via a comment you left in Market Hall Food, in March of 2010 re: Mugolio (Pine Cone Bud Syrup) from PrimitiviziaAnd "it's incredible over cheesecake! I wrote about it on my blog". I had hoped to read your post though wasn't able to locate your post about the Mugolio on your blog...enjoy the remainder of your Thanksgiving Weekend, 2019 🙂
Sally Cameron says
Hi Chris, I do sometimes add chicken sausage to pureed soups like the cauliflower recipe on my site but have not tried it with this. On the old post reference to the pine cone bud syrup, I wrote that 10 years ago. When I did some updating it went by the wayside. Hope you had a wonderful Thanksgiving.
Donna Towle says
can it be frozen?
Sally Cameron says
Hi Donna, I've never tried freezing it so I am not sure. If you do, please report back on your test. Thanks!
Stacey says
I wonder how adding spinach or kale would go?
Sally Cameron says
I'm not sure Stacey. This soup is so good just as is. I do know that adding greens would probably make it an not-so-pretty color. What about adding a spinach or kale salad on the side? That way the veggies are raw too. How does that sound?
Mellissa says
This was amazing. My hubby and I loved it. The soup didn't become really creamy and I followed it by everything in the book but I used leeks from my garden which I thought would be better but they didn't grow a whole lot so maybe that's why it didn't become thicker. It was still delicious though and a very light dinner, not heavy on the stomach at all.
Sally Cameron says
Hi Mellissa, glad you liked it. Did you use the conceit milk? Use canned whole full fat coconut milk, not lite and not the stuff in a box or the refrigerated version. Full fat canned coconut milk is like heavy cream. Please let me know.
Linda says
Hi Sally,
I made this for some girlfriends that I had over last week and was asked for the recipe by everyone. I made it especially for 1 of the gals who is Vegan, but everyone liked it. I think the heartiness of the mushrooms makes the difference. Sadly, my daughter is not a fan of mushrooms yet and this soup did not convince her. I'll keep trying! Thanks for the recipe and I agree the tarragon really does make it stand out.
Sally Cameron says
Love to hear that Linda! Thanks!
Amber Wagley says
I plan on making this tonight; it looks delicious. Will I get an okay result using coconut oil instead of coconut butter? Thanks for the recipe!
Sally says
Hi Amber. Coconut oil should be fine. Next time you are at the store, pick up some of the Earth Balance Organic Coconut Spread ("coconut butter"). It's in a blue labeled tub in the refrigerated dairy section. I think you will enjoy that as well. Please let me know how it comes out.
Sally Cameron says
Coconut oil is great. I'm not using the coconut spread anymore. If you are not dairy-free, you could even use real butter or ghee.
Debra Christian says
Hi Sally,
Just had to write to tell you that this is the most delicious mushroom soup I've ever tasted! Had friends in for a light lunch just before Christmas and served it with a nice plate of salad greens, cranberries, toasted walnut, pear and feta and lemon dressing. They raved about the soup and couldn't believe the creamy texture came from the coconut milk. The fresh tarragon really makes this recipe a stand-out. Many thanks for this lovely recipe and your great web-site!
Sally says
Love to hear that Debra! Thanks for commenting back! Yep, coconut milk is neat stuff. I find myself using it more and more.
Sally Cameron says
Sounds like a terrific menu Debra! Your friends were lucky!
jillian says
Hi there, I just found your blog and I am loving it. The photos are gorgeous and the recipes look delicious. It's so refreshing to hear your healthy spin on simple and seasonal foods. I share the same passions; food, faith, and health and admire how you've utilized all three!! Will be visiting often.
Happy New Year to you and your husband,
Jillian (from Rhode Island)
Sally says
Thanks Jillian! Happy New Year to you too, and may it be one filled with good food and good health, fueled by faith! Hope you will subscribe. Stay in touch!
Madonna/aka/Ms. Lemon says
Sally this looks delicious. Your photographer is a genius to make brown food look good. 🙂