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.
Keyword leeks, Mushroom soup, Soup
Prep Time 15minutes
Cook Time 30minutes
Total Time 40minutes
2poundsfresh mushroomswhite, brown cremini or combination
2tablespoonsbutter, dairy or plant-basedor sub coconut or olive oil
1cupthinly sliced leek
1cupfinely chopped onion
3largegarlic clovesvery finely chopped
1tablespoonfresh chopped tarragon or thyme leaves
4cupslow sodium chicken or vegetable brothpreferably homemade
3/4cupcanned coconut milkfull fat
Salt and pepper to taste
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.
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.