Mushroom & Leek Soup

mushroom leek soup


Mushroom & Leek Soup

This mushroom & leek soup is a hearty warmer for those gray Pacific Northwest days.
Prep Time10 mins
Cook Time15 mins
Course: Soup


  • 2 medium leeks
  • 1/2 - 1 lb fresh mushrooms thinly sliced
  • 2 tbsp butter
  • 1/4 cup dry white wine
  • 2 cups veggie or chicken stock
  • fresh herbs, if desired
  • salt & pepper


  • Slice leeks into 1/4" thick rounds.
  • In a 3-quart saucepan, melt the butter until the foam subsides. Sauté leeks, stirring, for 5 minutes. Add mushrooms and sauté until liquid from mushrooms evaporates and they begin to brown.
  • Add wine; boil 1 minute. Add broth, herbs, salt & pepper to taste, and simmer for 5 minutes.


To make a richer, more savory version, try this:
  • Once liquid has evaporated from mushrooms, add 4 pieces of chopped bacon and cook, stirring, for 3 minutes.
  • After adding broth, add 2 finely chopped potatoes and simmer until soft. Blend half of the soup in a blender and return to pot on low heat.
  • Finally, add 1 cup half & half, stir until heated, garnish with chopped chives and serve hot with crusty bread.

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