Mushroom and Leek Soup

Mushroom and Leek Soup

  • Prep: 25 min
  • Cook Time: 1 hr
  • Total: 1 hr 25 min
  • Serving: 6

Mushroom and Leek Soup is made with white mushrooms.  Add wild mushrooms like chanterelles and shiitake if available.


  • 1/2 cup butter, unsalted
  • 1 small onion, finely chopped
  • 1 small leek, white part only, finely chopped
  • 1 small celery stalk, finely chopped
  • 1 small baked potato, peeled and finely chopped
  • 2 pounds fresh mushrooms, minced
  • 4 cups chicken broth
  • 1/2 cup whipping cream
  • salt and pepper to taste
  • grated Parmesan cheese for garnish


  1. Melt 6 tablespoons butter in a large heavy saucepan over medium low heat. Add onion, leek, celery and potato. Cover and cook until soft, stirring occasionally, 15 minutes.
  2. Add the mushrooms to skillet and cook until softened, stirring occasionally, about 10 minutes. Add 4 cups broth and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 30 minutes.
  3. Transfer to blender, in batches, and puree. Strain through a fine sieve into another saucepan. Add remaining butter and cream and heat gently until butter melts. Season with salt and pepper. Ladle soup into bowls. Garnish with Parmesan cheese.


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