Leek and Mushroom Soup
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.
In This Article
Nutritional Benefits
Mushrooms are an incredibly nutrient-rich food and including them in your diet regularly has many benefits. They contain a good amount of protein and fibre (1), have an abundance of antioxidants (1), contain several essential minerals, and are an excellent source of many vitamins. B vitamins being one example (2).
Mushrooms are anti-inflammatory, they support immune function, and they’re known to lower cholesterol (2). Additionally, they provide protective benefits to the liver, and are antibacterial too (3,4).
Ingredients – What You’ll Need To Make This Recipe
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.
- 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 Leek And Mushroom 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.
- 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.
Substitutions And Variations
Use any combination of mushrooms in season near you for this recipe. Shiitake and swiss brown are always great choices but mix and match with what’s available to you.
Tips For Success With This Recipe
Don’t skip on the coconut cream in this recipe. Many people can find mushroom soup is far too earthy for their tastes, but the coconut cream along with the potato both help with balancing out the flavours.
Storing/Freezing
Store any leftovers in an airtight container in the fridge for up to one week. For longer storage, freeze the soup in single portions. To reheat – defrost in the fridge overnight and warm through in a pot on the stove. You can also just add the frozen soup to the pot with a little water and heat through too
FAQ
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.
The starch from the potato in this recipe in addition to the coconut cream both help to thicken up this soup.
More Soup Recipes
- Whole Chicken Soup
- Instant Pot Pumpkin Soup
- Instant Pot Chicken Stock (great as a soup base!)
If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!
Leek and Mushroom Soup
Ingredients
- 1.5 lb mixed mushrooms 600g – 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
- ½ cup coconut cream (plus extra for drizzling)
- Chives for serving
Instructions
- Heat the oil in a large, heavy-based saucepan, add in the leek and sauté for 4 – 5 minutes or until softened.
- Add in the garlic and thyme and cook for 1 minute then add in the mushrooms. Sauté for another 4 – 5 minutes or until 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, some chopped chives and a piece of sourdough.
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY