Leek and Mushroom Soup

A gray bowl of chunky leek mushroom soup with a spoon beside bowl.

5 from 2 votes

Leek and mushroom soup is earthy and satisfying. Lemon gives this soup a lift of bright flavor and the fresh herbs provide aromatic 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.

Prep Time30

Cook Time35

Total Time1 5

Course: Soup

Cuisine: American

Servings: Yield 2 quarts

Calories: 380kcal

Author: Sally Cameron

Equipment

Food Processor optional
5 ½ quart Dutch oven or similar pot

Ingredients

2 pounds fresh mushrooms white, brown or combination
2 tablespoons dairy butter or plant-based butter or extra virgin olive oil
1 ½ cups thinly sliced leek 1 large leek, light part only
1 cup finely chopped onion 1 medium onion
3 large garlic cloves finely chopped
1 tablespoon fresh chopped tarragon or thyme leaves or use both
3 cups low sodium chicken or vegetable broth
1 cup cream, half and half, or canned coconut milk
½ teaspoon sea salt
¼ teaspoon white pepper or black pepper
1 small lemon, juiced
1-2 tablespoons finely chopped Italian parsley optional garnish
1 tablespoon cornstarch for thickening, optional

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 herbs, 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, 20-22 minutes.

Finish the Soup

Add broth and cream or coconut milk. Heat through and serve hot. Add the lemon juice, then taste and season with additional salt and pepper if desired. If you want the soup a little smoother, pulse in a blender a few times before serving.
Note - If you have extra fresh herbs, I add a little more towards the end for a boost of herbal flavor.

Notes

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.

Nutritional information was calculated with regular dairy butter and cream. If you use plant-butter and coconut milk your numbers will be a little different.

Nutrition