Mushroom Leek Soup
We need only a few ingredients to make this gorgeous and flavourful Mushroom Leek Soup, so creamy and delightfully delicious!
Ingredients
- 40 gm butter
- 2 cloves garlic (minced)
- 1 large leek (sliced thinly) (NOTE 1)
- 500 gm mushrooms (sliced) (NOTE 2)
- 3 cups salt-reduced chicken stock (low-sodium) (NOTE 3)
- 2 sprig thyme
- ½ tsp chicken powder (or chicken stock powder)
- ¼ tsp salt
- 1 cup thickened cream (NOTE 4)
- salt and pepper to taste
Optional toppings
- 1 tbsp olive oil
- 200 gm mushrooms (sliced thinly)
- fried leeks
- thickened cream
Instructions
- Slice the mushrooms and leek thinly but roughly, there's no need for it to look neat and even.
- Melt the butter in a medium or large saucepan over medium heat. Add in the garlic and stir quickly until fragrant, then add in the leeks. Stir to cook until the leeks have wilted, then add in the mushrooms. Once the mushrooms have softened, pour in the stock and add in the thyme, chicken powder and salt. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 10 minutes uncovered. Remove the pan off the heat and discard the thyme sprigs. Leave soup aside to cool for 10 minutes before blending.
- In a blender or food processor, blend the soup in batches until smooth. Return the soup back to the saucepan place over medium heat. Once the soup bubbles, reduce the heat to low and add the cream and mix to combine. Allow the soup to simmer for 10 minutes, stirring occasionally. Taste the soup and add salt and pepper if needed. Give it a thorough stir and remove from heat.
- FOR OPTIONAL TOPPINGS - For the mushrooms - heat oil in a frying pan over high heat. Add in the mushrooms and stir occasionally until they have browned nicely. For the leeks - slice the leeks into very thin strips and deep fry them with oil until golden. Mix half of the mushrooms into the soup and use the remaining as garnish along with cream and the fried leeks.
Notes
(NOTE 1) Leek - Remove the root of the leek and the dark leaves by slicing them off, leaving the body. Remove the first layer of the leek by using a small sharp knife to help peel it, then slice the leek into thin rings. If there is dirt visible trapped inside the rings, place them into a bowl of cold water to wash them clean. Drain the slices of leeks and pat dry with a clean tea towel.
(NOTE 2) Mushrooms - I used White mushrooms which has a mild flavour. Portobello, Button, Swiss Brown and Flat mushrooms are also fantastic choices for this soup. Mushrooms soak up water like a sponge, so it's best not to wash them in water. Clean them by using a damp tea or paper towel, gently wipe the mushroom caps clean.
(NOTE 3) Salt-reduced chicken stock – I prefer using salt-reduced stock in my dishes because it gives me the flexibility to adjust the salt later to my taste. The last thing you want is a dish that ends up being way too salty!
(NOTE 4) Thickened cream (whipping cream) has gelatine added to it and contains 35% milk fat. To maintain a smooth, rich consistency, I don’t recommend using low-fat cream. However, if you prefer to use still use low-fat cream, it'll result in a thinner soup.
Leftovers - Allow the soup to cool completely at room temperature. Transfer the soup into a sealed container and refrigerate, it'll be good for up to 3 days.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Nutrition
Serving: 1ServingCalories: 381kcalCarbohydrates: 12gProtein: 9gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 103mgSodium: 363mgPotassium: 647mgFiber: 2gSugar: 4gVitamin A: 1519IUVitamin C: 7mgCalcium: 70mgIron: 2mg