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Creamy Mushroom Soup with Leek
A Velvety Soup with Sautéed Mushrooms and Aromatic Vegetables
🍽️ 4 servings Prep 15 min. Cook 40 min. Total 55 min. ⭐ Easy

Mushrooms, leek, onion and white wine create a flavorful soup, finished with cream and a few separately sautéed mushrooms.

The Story Behind the Recipe

Mushroom soup never particularly excited me until I tasted a creamy version that changed my mind. It made me wonder how such a familiar dish could taste so good.

I could not find that particular recipe, so I began experimenting at home. I tried different versions, adjusting the vegetables, flavor and cream until I arrived at this one.

It has become my favorite mushroom soup to make. For my taste, it is the best version I have achieved. I also enjoy a little truffle oil at the end, although the soup is delicious without it.

The Technique

  • Sauté the vegetables before simmering.
  • Cook everything until fully tender before blending.
  • Add 100-200 ml cream gradually, tasting as you go.
Ingredients

  • Mushrooms: approximately 300 g / 10.6 oz

  • Large onion: 1, chopped

  • Leek: 1, sliced

  • Spring onions: 2-3, whites and greens separated

  • Fresh garlic: chopped, to taste

  • Olive oil: a little

  • Butter: a little

  • White wine: a splash

  • Vegetable stock: to taste

  • Cream: 100-200 ml / approximately ⅓-¾ cup plus 1 tbsp

  • Thyme: to taste

  • Parsley: for garnish

  • Salt

  • Black pepper

  • Truffle oil: a little, optional

Steps

Soup Base

  1. Reserve 2-3 mushrooms from the total quantity for garnish. Chop the remainder.

  2. Heat olive oil and butter. Soften the onion with a little salt.

  3. Add the leek, spring onion whites and garlic. Sauté until fragrant.

  4. Add the mushrooms and cook until softened and reduced in volume.

  5. Deglaze with white wine. Add stock, enough water to cover the vegetables, thyme and pepper.

  6. Simmer for approximately 20-30 minutes, until all vegetables are completely tender.

Blending and Serving

  1. Separately sauté the reserved mushrooms with olive oil, salt and pepper.

  2. Carefully blend the soup with an immersion blender until smooth.

  3. Gradually add cream, tasting as you go. Check and adjust the salt.

  4. Garnish with the sautéed mushrooms, parsley, spring onion greens and optional truffle oil.

Tips and Secrets

  1. Chicken or beef stock can replace vegetable stock.

  2. Add hot water or stock if you prefer a thinner soup.

  3. You do not need to use all the cream.

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