Mushroom and leek soup is one of my all-time favorite comfort foods. With its earthy flavors and creamy texture, it’s the perfect dish for a chilly evening or a rainy day. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is a must-try.
Ingredients
- 2 tablespoons butter
- 2 leeks, white and light green parts only, thinly sliced
- 1 pound mushrooms, thinly sliced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat.
- Add the leeks and cook until they are soft, about 5 minutes.
- Add the mushrooms and cook until they release their juices and are browned.
- Pour in the broth and bring to a simmer. Cook for about 15 minutes.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can use a regular blender, but be sure to work in batches and be cautious of the hot liquid.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve the soup hot, garnished with chopped fresh parsley.
This recipe is my go-to, and I love to make a big batch and freeze some for later. The flavors only seem to improve with time, making it a perfect make-ahead meal.
Personal Touch
I often add a splash of white wine when cooking the mushrooms to add complexity to the flavor. It gives the soup a little extra depth and pairs beautifully with the earthiness of the mushrooms.
Conclusion
Mushroom and leek soup is a versatile and comforting dish that never fails to impress. Whether you’re serving it as a starter for a dinner party or enjoying a bowl by yourself, this soup is sure to warm both body and soul.