Mushroom leek soup is pure French elegance in a bowl. The subtle sweetness of slowly cooked leeks meets the earthy depth of mushrooms, creating a soup that's sophisticated enough for a dinner party yet simple enough for a weeknight.
Leeks have a gentler, more refined flavor than onions, which allows the mushrooms to really shine. A splash of white wine adds complexity, while cream brings everything together in silky harmony.
Preparing Leeks
- Clean thoroughly: They hide sand
- Use white and light green: Parts only
- Slice thin: For even cooking
- Soak and rinse: Multiple times
Wine Pairing
- Dry Chardonnay
- Sauvignon Blanc
- Pinot Grigio
- Or vermouth
Serving Suggestions
- Crusty baguette
- Fresh chives
- Truffle oil drizzle
- Elegant dinner starter
Mushroom Leek Soup
Silky soup with earthy mushrooms and sweet leeks.
Nutrition per serving
198Calories
5gProtein
16gCarbs
14gFat
3gFiber
5gSugar
Ingredients
Instructions
-
Cook leeks. Melt butter in a large pot over medium heat. Add sliced leeks and cook 10 minutes until very soft but not browned.
-
Add mushrooms. Add mushrooms and cook 8 minutes until golden. Add thyme.
-
Deglaze. Add wine and cook until mostly evaporated. Add broth and simmer 15 minutes.
-
Finish. Blend half for creamy texture. Stir in cream and heat through. Season with salt and white pepper. Garnish with chives.
Recipe Notes
- No wine: Use extra broth with splash of lemon.
- Vegan: Use olive oil and coconut cream.
- Texture: Blend more for smoother, less for chunky.
- Storage: Refrigerate 4 days. Freezes well.
