Ingredients for Mushroom Leek Soup
- 2 tablespoons butter
- 2 cups sliced leeks
- 2 cloves minced garlic
- Button Mushroom
- 6 cups vegetable broth
- 1/2 cup dry white wine
- 2 medium potatoes, peeled and diced
- Rosemary
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 8 ounces sliced cremini mushrooms
- 4 ounces sliced shiitake mushrooms
- 1/4 cup heavy cream
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How to Make Mushroom Leek Soup
- Melt 2 tablespoons of butter in a large soup pot over medium heat.
- Add 2 cups sliced leeks and 2 cloves minced garlic to the pot. Sauté for 3-5 minutes, until softened.
- Add 8 ounces sliced cremini mushrooms and 4 ounces sliced shiitake mushrooms. Continue to sauté for another 5-7 minutes, until mushrooms are tender and have released their moisture.
- Pour in 6 cups of vegetable broth (or chicken broth for a richer flavor), 1/2 cup dry white wine, and 2 medium potatoes, peeled and diced.
- Bring the soup to a boil, then reduce heat to low.
- Add 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 10-15 minutes, or until potatoes are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. (If blending in batches, be careful of steam.)
- Return soup to the pot and stir in 1/4 cup heavy cream (optional, for extra creaminess). Heat through, but do not boil.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
20g
Fat
19g
Carbs
10g
