Creamy Leek and Mushroom Soup

By Sally Cameron on December 08, 2013

Dairy Free, Gluten-Free, Soups, Stews & Chilies, the daniel plan, Vegan

Leek and mushroom soup is one of my favorites yet I’ve not made for ages because my husband was not crazy about mushrooms. This recipe languished in the archives, waiting to be reborn. 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.

leek and mushroom soup | afoodcentriclife.com

Hearty, Earthy Leek and Mushroom Soup

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!

Buying Mushrooms

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.

mushrooms|AFoodCentricLife.com

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.

Leek and Mushroom Soup|AFoodCentricLife.com

Prep Your Vegetables

To 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.

cleaning mushrooms|AFoodCentricLife.com

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).

Leek and Mushroom Soup

sliced mushrooms | afoodcentriclife.com

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 oyou can’t get fresh, use dried. Use 1/2 to 1/3 of the amount of fresh.

How to Make Leek and Mushroom Soup

In a large pot or pan (I use a 5 1/2 quart Le Creuset) 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 tarragon and a little salt and pepper.

Leek and mushroom soup|AFoodCentricLife.com

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. Season to taste with salt and pepper. For a thicker soup, stir in 2 teaspoons of arrowroot starch mixed with a little water at the end while reheating.

leek and mushroom soup|AFoodCentricLife.com

 

Nutrition Facts
Leek and Mushroom Soup
Amount Per Serving
Calories 277 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 14g88%
Cholesterol 15mg5%
Sodium 96mg4%
Potassium 1161mg33%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 9g10%
Protein 14g28%
Vitamin A 629IU13%
Vitamin C 17mg21%
Calcium 57mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Leek and Mushroom Soup

Leek and mushroom soup is earthy and satisfying. Lemon gives this soup a lift of bright flavor and the tarragon lends an aromatic, anise-like flavor. A food processor makes quick work of thinly slicing the mushrooms, but you can slice them by hand. If you don’t like tarragon, use thyme. For vegan soup use plant-based butter and vegetable broth.
Course Soup
Cuisine American
Keyword leeks, Mushroom soup, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 277kcal

Equipment

  • Food Processor

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 cup finely chopped 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
  • 3/4 cup canned coconut milk full fat
  • Salt and pepper to taste
  • 1-2 tablespoons lemon juice

Instructions

  • Prep the 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 1/8″ thick (3 mm) in a food processor with the slicing blade or by hand.
  • 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.
  • 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.  

Notes

Note – If you like thicker soup, combine 2 teaspoons arrowroot starch with the same amount of water and mix until smooth, then stir into the hot soup until it thickens. 
This soup will keep refrigerated for 4 days, so make it ahead on the weekend and enjoy during the week. It’s great for lunch or dinner. Just add a green salad.

Nutrition

Calories: 277kcal | Carbohydrates: 21g | Protein: 14g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 15mg | Sodium: 96mg | Potassium: 1161mg | Fiber: 5g | Sugar: 9g | Vitamin A: 629IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 3mg
21 Comments
  1. Madonna/aka/Ms. Lemon - December 18th, 2013

    Sally this looks delicious. Your photographer is a genius to make brown food look good. 🙂

  2. jillian - January 3rd, 2014

    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)

  3. Sally - January 3rd, 2014

    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!

  4. Debra Christian - January 7th, 2014

    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!

  5. Sally - January 8th, 2014

    Love to hear that Debra! Thanks for commenting back! Yep, coconut milk is neat stuff. I find myself using it more and more.

  6. Sally Cameron - February 23rd, 2017

    Sounds like a terrific menu Debra! Your friends were lucky!

  7. Amber Wagley - January 8th, 2014

    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!

  8. Sally - January 8th, 2014

    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.

  9. Sally Cameron - February 23rd, 2017

    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.

  10. Linda - January 14th, 2014

    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.

  11. Sally Cameron - February 23rd, 2017

    Love to hear that Linda! Thanks!

  12. Mellissa - November 1st, 2017

    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.

  13. Sally Cameron - November 3rd, 2017

    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.

  14. Stacey - November 13th, 2017

    I wonder how adding spinach or kale would go?

  15. Sally Cameron - November 13th, 2017

    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?

  16. Donna Towle - November 25th, 2018

    can it be frozen?

  17. Sally Cameron - December 4th, 2018

    Hi Donna, I’ve never tried freezing it so I am not sure. If you do, please report back on your test. Thanks!

  18. Chris Ann - November 29th, 2019

    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 🙂

  19. Sally Cameron - December 15th, 2019

    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.

  20. Michelle Coates - February 20th, 2020

    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?

  21. Sally Cameron - February 20th, 2020

    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.

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