Leek and Mushroom Soup

Name: Leek and Mushroom Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 600 g mixed mushrooms ((I used Swiss brown, button and shiitake)); 1 large leek,; 2 Tbsp olive oil; 2 cloves garlic, (finely chopped); 1 litre chicken or vegetable stock; 1 large potato, (peeled and cut to 1cm/0.5-inch cubes); 3 Tbsp mirin; A few sprigs of thyme; 1.5 tsp salt; A few good grinds of pepper; 1/2 cup coconut cream ((plus extra for drizzling)); Chives for serving

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This leek and mushroom soup is a comforting dish that will warm you up from the inside out. It combines the earthiness of mushrooms with the sweetness of leeks, which creates a perfectly balanced and flavourful soup. It’s also dairy free, with the creaminess coming from the addition of potato and coconut cream.

A small brown bowl is filled with mushroom soup. A swirl of coconut cream is on top along with some chopped chives. Above the plate on the table is another bowl of soup and a plate with some toast on it.

In This Article

What are the benefits of eating mushrooms?

Mushrooms are an incredibly nutrient-rich food and including them in your diet regularly has many benefits. They contain a good amount of fibre, have an abundance of antioxidants, contain several essential minerals, and are an excellent source of many vitamins. B vitamins being one example.

Mushrooms are anti-inflammatory, they support immune function, and known to lower cholesterol. Additionally, they provide protective benefits to the liver, and are antibacterial too. All edible mushrooms are a wonderful food as medicine and should be enjoyed often.

Ingredients Needed For This Soup

The ingredients in this soup are perfectly suited to the autumn / winter weather. They are found in abundance in these seasons and impart a grounding, earthy taste. Exactly what we need in the cooler months. Replace the chicken stock with vegetable stock to make this a hearty vegetarian meal. This mushroom and leek soup is made without cream so will be perfect for those who are dairy free too.

All the ingredients needed to make leek and mushroom soup are laid out across a table.

Mixed mushrooms – umami-rich and the very essence of autumn and winter to me. You can use just the one kind if preferred but a mix adds depth of flavour.
Leek – The perfect sweet balance to the earthy taste of the mushrooms. Onion can replace this in need however, some of the sweetness in the soup will be sacrificed.
Stock – Chicken is always my choice but vegetable stock can be used to keep it vegetarian.
Garlic – enhances the flavour of the mushrooms while adding its own unique pungent taste.
Potato – the small amount of starch this adds helps to thicken up the soup when blending.
Coconut cream – also helps to thicken up the soup and make it creamier. It doesn’t overpower the mushrooms at all, and no strong coconut flavour is present.
Mirin or sweet wine – used to enhance the sweetness and balance out the earthiness of the mushrooms.
Thyme – adds flavour and some very minor floral notes to this soup.
Olive oil – astringent, and robust pairing perfectly with the leek and mushrooms.

The mix of mushrooms used for this recipe include button, shiitake, and Swiss. If these aren’t available to you swap for a combination of those that are. It will work with any kind at all.

How To Make This Soup

This soup is a one pot wonder, my favourite kind of recipe! It’s very easy to make and can be on the table in under 30 mins. Once everything is chopped it’s in the pot to simmer, then is blended and served.

Pouring leeks from a bowl into a large pot with some olive oil. A wooden spoon is in the pot stirring as they fall.

A wooden spoon is stirring a pot full of mushrooms.

Pouring stock into the pot of cooked mushrooms

An immersion blender is in the pot blending the soup.

Heat the oil in a large, heavy-based saucepan, then add in the leek and sauté for 4 – 5 minutes or until softened.
Add in the garlic and thyme and cook for one minute then add in the mushrooms. Sauté for another 4 – 5 minutes or until they have also softened.
Add in the potato, stock, salt, and pepper and bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the potato is cooked through.
Remove from the heat, add in the coconut cream, mirin (or sweet wine) then blend with an immersion blender.
Return to the heat and warm through for 5 minutes before serving.
Serve with a drizzle of extra coconut cream and some chopped chives.

If you prefer a slightly thicker soup add a little less stock. Three cups would be my suggestion, but keep the fourth handy in case it’s needed.

A brown bowl is filled with mushroom soup that has a swirl of coconut cream and some chopped chives on top. A white hand is dipping a piece of sourdough into the soup bowl.

FAQ

Why does my mushroom soup taste bland?

It’s likely under seasoned. Try adding a touch more salt and pepper to your taste. You could also add a splash more mirin or sweet wine.

Watch How To Make This Recipe