This Mushroom and Leek Soup is rich and creamy, with deeply caramelized mushrooms, sweet leeks, and a splash of cream to bring everything together. It's elegant enough to serve at a dinner party, but easy enough to make on a cold, busy weeknight. Best of all, leftovers reheat beautifully for a satisfying lunch the next day.
Nothing beats a healthy soup for dinner. It's the ultimate one-pot meal. Whether it's this bright Orzo Vegetable Soup or a robust Hearty Red Cabbage Soup, you can throw together a soup and let it gently cook while working on other components of the meal. Or, serve soup on its own with some crusty bread or a simple salad.
Why This Recipe Works
- Caramelizing the mushrooms creates real depth
- Dried mushrooms and their soaking liquid add natural umami
- Leeks soften and sweeten without overpowering the soup
- Cream added at the end keeps flavors clean and balanced
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Ingredients that Matter
This simple soup features a handful of ingredients you can easily find at most grocery stores.
- Mushrooms. The star of this soup, use an assortment of mushrooms like button, cremini, oyster, or shiitake for complex flavor and texture.
- Leeks. This cousin to onions becomes sweet and smooth when slowly cooked.
- Dried Mushrooms. A small amount boosts the flavor with little effort. Just be sure to soak them first, then roughly chop.
- Fresh Thyme. It's best to use fresh thyme for its bright, more nuanced flavor, but dried can also work.
- Aromatics. A shallot and some garlic cloves provide balance and depth.
- Olive Oil. You need a touch more oil than you think as mushrooms tend to soak up a lot of fat as they cook.
- Heavy Cream. Finish the soup with a generous splash of heavy cream to help the flavor meld. You can leave it out if you want to keep the soup vegan.
See recipe card for quantities.
How to Make Creamy Mushroom and Leek Soup
You just need one pot to make this soup. Here's how it comes together:
- Rehydrate Dried Mushrooms: Place dried mushrooms in a small bowl and cover with warm water. Let soak for 15 minutes, then roughly chop. Reserve the soaking liquid.
- Prep the Ingredients: Halve the leeks lengthwise, then thinly slice. Wash and dry well. Roughly chop the fresh mushrooms then mince the aromatics.
- Brown Mushrooms in Batches: Heat oil in a Dutch oven and, working in two batches, brown the mushrooms. Avoid overcrowding the pan. Remove the mushrooms to a bowl.
- Cook Leeks: Add a bit more oil then the leeks. Cook, stirring occasionally, until lightly browned and tender.
- Add Aromatics: Stir in the shallots, garlic, and thyme and cook until fragrant.
- Pour in Broth: Add the chopped dried mushrooms, the browned mushrooms, the stock, and carefully pour in the mushroom liquid leaving any grit behind. Cook until fragrant and tender, about 20 minutes, then add cream and simmer for 1 to 2 minutes. Serve immediately.
Adam's Pro Tip
This mushroom and leek soup tastes so delicious because you are building flavor at every step. Don't overcrowd the pan when browning the mushrooms or they'll release water and turn mushy. Deglazing the pan with the mushroom soaking liquid pulls all that flavor back into the soup. Just be sure to leave any grit behind. The cream at the end helps the flavors meld, and the fat coats your tongue, creating a more luscious, flavorful soup.
Substitutions & Variations
There are plenty of ways to adjust this recipe based on your dietary restrictions and flavor preferences.
- Vegetarian - You can make this recipe vegetarian by simply using a good-quality vegetable stock.
- Dairy-Free - Leave out the heavy cream to keep this recipe dairy-free, or substitute cashew cream.
- Different Mushroom Combinations - Try an assortment of your favorite mushrooms. Grocery stores often carry variety packs, which are perfect for this soup. My favorites for this soup are cremini, button, oyster, and shiitake.
- Add-Ins - You can deglaze the pan with dry sherry or white wine. You can even add bacon or pancetta. Try sprinkling with some fresh herbs like parsley or tarragon.
What to Serve with Mushroom Leek Soup
This soup is delicious as is, but it pairs well with some crusty bread and a glass of white wine. Or serve it with Spinach and Arugula Salad or Za'atar Chicken Salad. It also makes a great appetizer for dinners like Air-Fryer Parmesan Crusted Chicken or Tender Braised Beef Shanks.
FAQ
Yes, leftover mushroom and leek soup tastes great when made ahead. Store in an airtight container in the refrigerator for up to 4 days. Reheat in a small pot by simmering over moderately low heat.
Yes, but it freezes best without cream. If you plan to freeze it, be sure to leave out the cream. Reheat in a small saucepan with a splash of cream.
Choose a dense, flavorful mushroom like cremini, button, oyster, or shiitake.
You can puree this soup with an immersion blender or a regular blender (be careful when blending hot ingredients). It will be creamy and smooth.
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Print
Recipe
Mushroom and Leek Soup
- Total Time: 45 minutes
- Yield: 10 cups 1x
Description
This Mushroom and Leek Soup is rich and creamy, with caramelized mushrooms, sweet leeks, and a splash of cream. It's elegant enough to serve at a dinner party but easy enough to make on a cold, busy weeknight. Leftovers are perfect for a satisfying lunch.
Ingredients
½ ounce dried mushrooms
1 cup warm water
1 lb. leeks (about 3 medium)
4 Tbsp. olive oil, divided
1 ½ lb. mushrooms, such as cremini, button, or oyster, roughly chopped
1 tsp. table salt, divided
½ tsp. black pepper
1 medium shallot or small onion, finely chopped
3 garlic cloves, thinly sliced
2 tsp. fresh thyme leaves
8 cups chicken of vegetable stock
1 cup heavy cream
Instructions
-
Add dried mushrooms to a small bowl and cover with warm water. Set aside to rehydrate, about 15 minutes. Roughly chop the mushrooms and reserve the water. Meanwhile, cut leeks in half lengthwise then thinly slice. Wash well then dry.
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Heat 2 tablespoons oil in a dutch oven or heavy-bottomed pot over medium heat. Add half the mushrooms in an even layer and cook, undisturbed, until lightly browned on one side, about 2 minutes. Stir and cook until browned on all sides, another 2-3 minutes. Adjust heat to avoid burning. Move the mushrooms to the side of the pot then add 1 tablespoon oil and the remaining half mushrooms. Continue to cook, stirring occasionally, until all mushrooms are well browned, another 3-4 minutes. Remove mushrooms to a bowl and set aside.
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Add remaining 1 tablespoon oil to pot and stir in leeks. Cook, stirring occasionally, until wilted and lightly browned, 2-3 minutes. Sprinkle with ½ teaspoon salt and the black pepper. Continue to cook until very soft, another 2-3 minutes .Stir in shallot (or onion), garlic cloves, and fresh thyme; cook until fragrant.
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Add reserved mushrooms, chopped rehydrated dried mushrooms, and stock. Carefully pour in the mushroom soaking liquid, being careful not to pour in any dirt from the bottom of the bowl. Sprinkle with remaining ½ teaspoon salt. Bring mixture to a boil then reduce heat to a low simmer and cook until tender and flavorful, about 20 minutes. Stir in heavy cream and serve immediately.
Notes
- Use your favorite variety of mushrooms, including cremini, button, oyster, shiitake.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a small saucepan with a splash more of cream or stock.
- Freeze leftovers, without the cream, in an airtight container or freezer-safe zip-top bag for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Boiling
- Cuisine: American
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