Mushroom and leek soup

Mushroom and leek soup is the earthy member of my leek-soup rotation: mixed mushrooms browned properly with thyme, sweet leeks underneath, an optional splash of wine, and a finish of cream if the evening deserves it.

The browning is the flavor — give the mushrooms their full 8 to 10 minutes and let the pot floor build those brown spots the wine will later rescue. That is where the soup’s depth lives.

Blend it smooth or leave it chunky and rustic; either way it is a starter with presence, or a light lunch with bread and unreasonable satisfaction.

Mushroom and Leek Soup Recipe

Prep time: 10 minutes · Cook time: 35 minutes · Total: 45 minutes · Servings: 4 · Calories: ~177 per serving

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 large leeks (white and light green parts), cleaned and sliced
• 3 garlic cloves, minced
• 1 pound mixed mushrooms (cremini, shiitake, button), sliced
• 1 teaspoon fresh thyme leaves
• ¼ cup dry white wine (optional)
• 4 cups water
• ½ cup heavy cream (optional)
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions

1. Heat the butter and olive oil in a large pot and soften the leeks, about 5 minutes.
2. Add the garlic for 1 minute more.
3. Add the mushrooms and thyme and cook 8 to 10 minutes, until browned and their liquid has cooked off.
4. Add the wine, scraping up the browned bits, and reduce 2 minutes.
5. Add the water, boil, then simmer 15 minutes.
6. Blend to your preferred texture (or not at all), stir in the cream if using, and season.
7. Serve hot with parsley and crusty bread.

Recipe Notes

• A few dried porcini soaked in hot water (liquid included) upgrade this dramatically.
• Crowded mushrooms steam instead of browning — use the wide pot.
• Skip the cream and butter (all olive oil) for a fully plant-based version.