Best 8 Mushroom And Leek Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the comforting warmth of our creamy mushroom and leek soup, a symphony of earthy mushrooms, tender leeks, and a velvety vegetable broth. This classic soup is elevated with a touch of white wine and fresh herbs, creating a rich and flavorful experience. For a hearty twist, try our hearty beef and barley soup, where succulent beef chunks, tender barley, and a medley of vegetables come together in a robust broth.

For a lighter option, our creamy chicken and wild rice soup is a delightful choice. Succulent chicken, nutty wild rice, and a creamy broth infused with aromatic herbs and spices create a comforting and satisfying meal. And for a taste of the sea, our seafood chowder is a delectable combination of tender fish, shrimp, and clams simmered in a creamy, flavorful broth. Each of these soups offers a unique culinary journey that will warm your heart and nourish your soul.

Let's cook with our recipes!

MUSHROOM AND LEEK SOUP



Mushroom and Leek Soup image

A rich, easy soup, using just a few ingredients. If you can't find leeks, just use green onions.

Provided by Ruth

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 9

4 ounces fresh mushrooms, sliced
1 cup sliced leeks
2 tablespoons margarine
2 tablespoons olive oil
½ cup dry sherry
3 (10.5 ounce) cans condensed beef broth
3 ¾ cups water
½ teaspoon ground black pepper
½ cup uncooked orzo pasta

Steps:

  • In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
  • Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 19.6 g, Cholesterol 5.9 mg, Fat 8.4 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 1232.8 mg, Sugar 1.7 g

MUSHROOM AND LEEK SOUP



Mushroom and Leek Soup image

Categories     Soup/Stew     Mushroom     Quick & Easy     Lunch     Leek     White Wine     Fall     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 3 cups, serving 2

Number Of Ingredients 6

2 medium leeks
3/4 pound mushrooms
2 tablespoons unsalted butter
1/4 cup dry white wine
a 14 1/2-ounce can chicken broth
1 tablespoon chopped fresh chives

Steps:

  • Cut leeks into 1/4-inch-thick rounds. In a large bowl of cold water wash leeks well and lift from water into a colander to drain. Thinly slice mushrooms. In a 3-quart saucepan heat butter over moderately high heat until foam subsides and sauté leeks, stirring, 5 minutes. Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and boil 1 minute. Add broth and salt and pepper to taste and simmer 2 minutes.
  • Serve soup sprinkled with chives.

MUSHROOM, LEEK, CHICKEN SAUSAGE AND TORTELLINI SOUP



Mushroom, Leek, Chicken Sausage and Tortellini Soup image

Enjoy this hearty soup made with plenty of great ingredients and lots of taste!

Provided by Jane Lightle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
5 large mushrooms, chopped
2 large leeks, cleaned, and cut into 1/4 inch thick rounds
6 cups chicken broth
4 chicken sausages, sliced in 1/3-inch rounds
1 (9 ounce) package cheese tortellini
3 cloves garlic, minced
3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste
salt and pepper to taste
5 sprigs chopped fresh cilantro, for garnish

Steps:

  • Place the olive oil in a skillet, and heat over medium-high heat. Stir in the mushrooms and leeks; cook and stir until they soften, about 5 minutes. Set aside until needed.
  • Meanwhile, pour the chicken broth into a large pan, and bring to a boil over medium-high heat. Add the sausage, tortellini, garlic, and hot sauce. Reduce heat to medium, and stir in the mushrooms and leeks. Cover, and simmer soup mixture for 30 minutes. Serve garnished with cilantro.

Nutrition Facts : Calories 313 calories, Carbohydrate 30.8 g, Cholesterol 65.8 mg, Fat 13 g, Fiber 2.3 g, Protein 18.2 g, SaturatedFat 4.2 g, Sodium 890 mg, Sugar 4.7 g

MUSHROOM AND LEEK SOUP WITH PARSLEY DUMPLINGS



Mushroom and Leek Soup with Parsley Dumplings image

Provided by Anna Thomas

Categories     Soup/Stew     Egg     Garlic     Mushroom     Onion     Vegetarian     High Fiber     Dinner     Lunch     Parmesan     Leek     Sherry     Cottage Cheese     Parsley     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 22

Soup:
2 cups water
3/4 ounce dried porcini mushrooms*
3 1/2 tablespoons extra-virgin olive oil, divided
4 garlic cloves, minced
1 pound crimini (baby bella) mushrooms, sliced
1 teaspoon finely chopped fresh thyme
Fine sea salt
3 tablespoons dry Sherry
1 1/2 cups chopped onion
3 cups thinly sliced leeks (white and pale green parts only; about 2 large)
8 cups Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson)
Pinch of cayenne pepper
Parsley dumplings:
3/4 cup (scant) low-fat cottage cheese
6 tablespoons (3/4 stick) butter, room temperature, divided
2 large eggs, room temperature
1 cup all purpose flour, divided
1 teaspoon fine sea salt
Pinch of ground nutmeg
1/4 cup finely grated Parmesan cheese
3/4 cup finely chopped fresh Italian parsley

Steps:

  • For soup:
  • Bring 2 cups water and porcini mushrooms to boil in small saucepan. Remove from heat, cover, and soak 20 minutes. Using slotted spoon, transfer mushrooms to work surface; slice thinly. Reserve cooking liquid.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add crimini mushrooms and thyme; sprinkle with sea salt and sauté until mushrooms are browned, stirring often, about 12 minutes. Add Sherry; stir until liquid is absorbed, about 1 minute. Set mushroom mixture aside.
  • Heat 1 1/2 tablespoons oil in another heavy large skillet over medium-high heat. Add onion; cook until translucent and beginning to brown, stirring often, about 6 minutes. Add leeks; reduce heat to medium, sprinkle with sea salt, and sauté until vegetables are soft and golden, stirring often, about 15 minutes.
  • Bring broth to simmer in large pot over medium-high heat. Pour in reserved mushroom cooking liquid, leaving sediment behind. Add all mushrooms, onion mixture, and cayenne. Simmer 1 minute to heat through. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
  • For parsley dumplings:
  • Puree cottage cheese in mini processor until smooth. Using electric mixer, beat 3 tablespoons butter and eggs in medium bowl. Add cottage cheese, 1/2 cup flour, 1 teaspoon sea salt, and nutmeg; beat on low speed just to blend. Stir in 1/2 cup flour, cheese, and parsley.
  • Bring large pot of salted water to boil. Using teaspoon, scoop piece of dough about size of cherry. Holding spoon just above boiling water, use second spoon to push dough into water. Working quickly, repeat about 10 more times. When dumplings rise to surface, simmer until cooked through, 2 1/2 to 3 minutes. Using slotted spoon, transfer dumplings to large plate. Repeat with remaining dough. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • Melt 3 tablespoons butter in large skillet over medium heat. Working in 2 batches, add dumplings to skillet. Cook until brown in spots, 2 to 3 minutes per side.
  • Bring soup to simmer. Divide dumplings among wide shallow bowls. Divide soup among bowls and serve.
  • Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

CREAM OF MUSHROOM AND LEEK SOUP



Cream of Mushroom and Leek Soup image

I found this recipe on another site but made it into my own since I was missing some ingrédients...it still worked out rather well..

Provided by LilithaV Rose Moran

Categories     Cream Soups

Time 40m

Number Of Ingredients 10

1/2 c butter
2 bunches of leeks(white and tender green parts) cleaned well and cut into bite sized cubes
225 g mushrroms chopped
1/4 c all-purpose flour
1 tsp salt
pinch cayenne pepper
1 c chicken broth
3 c milk
1 Tbsp lemon juice
sprinkling of fresh parsley

Steps:

  • 1. Wash leeks very well; slice and use white and green tender parts only. Sauté leeks in 1/2 cup butter until tender but not brown.
  • 2. Add the mushrooms to the leeks and sauté mushrooms until soft, about 10 min. Blend in flour, salt and cayenne. Gradually stir in broth and milk. Cook, stirring, until mixture thickens and comes to a boil. Add additional salt and pepper to taste. Simmer for 10 min.
  • 3. Serve with a sprinkling of parsley.

ONION, LEEK AND MUSHROOM SOUP (DIABETIC FRIENDLY)



Onion, Leek and Mushroom Soup (Diabetic Friendly) image

This hearty soup combines the natural sweetness of caramelized onions with leek and mushrooms. The nutty flavor of wild rice adds something special. You can use brown rice if you prefer. This can be vegetarian by using veggie broth in place of the ask for meat broth. A food processor will make short work of the chopping.

Provided by Annacia

Categories     Brown Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
4 large onions, cut into 3/4-inch chunks (about 4 cups)
1 cup sliced leek (3 medium)
1 teaspoon Splenda brown sugar blend (or 2 tsps brown sugar)
3 cups sliced fresh mushrooms, such as shiitake, button or 3 cups brown button mushrooms
1 cup finely chopped carrot (2 medium)
1 (14 ounce) can reduced-sodium chicken broth
1 3/4 cups de-fatted beef broth (also reduced-sodium and should not be too strong)
1 1/2 cups cooked wild rice or 1 1/2 cups brown rice
2 tablespoons dry sherry (optional)
1/2 teaspoon black pepper
1/2 cup cold water
2 tablespoons all-purpose flour

Steps:

  • In a large saucepan heat olive oil over medium-low heat. Cook onion and leeks in hot oil, covered, for 13 to 15 minutes or until onions and leeks are tender, stirring occasionally. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes more or until onions and leeks are golden brown.
  • Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in chicken broth, the 1-3/4 cups beef broth, cooked rice, sherry (if desired), and pepper.
  • In a screw-top jar combine the 1/2 cup cold water and flour. Cover and shake until smooth; stir into the soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Makes four 1-3/4-cup servings.

Nutrition Facts : Calories 224.3, Fat 4.7, SaturatedFat 0.8, Sodium 68, Carbohydrate 40.3, Fiber 5.7, Sugar 10.8, Protein 8.8

DILLED LEEK AND MUSHROOM SOUP



Dilled Leek and Mushroom Soup image

There are a few soups that will simply get raves when you serve them. Mushroom Soup is definitely one of them. The use of Leeks and Dill in this new original recipe are the perfect compliment to the earthy flavor of the Mushrooms. This is really an easy soup to prepare. A lot of people are put off by the notion of successfully...

Provided by Garrison Wayne

Categories     Vegetable Soup

Time 1h30m

Number Of Ingredients 9

1/2 stick butter, unsalted
2 c leeks, cleaned, white parts only, chopped small, (about 3 reg size or 1 lb)
1 lb baby bella mushrooms (or other hearty varietie(s)), rinsed, rough chop
1 large white rose potato, peeled, grated
6 c vegetable broth/stock, not low sodium
2 Tbsp fresh dill, chopped fine, feathery leaves only, or 2 tsp dry
1/2 c heavy cream
2 Tbsp cornstarch, dissolved in 3 tbsp water
salt to taste if desired

Steps:

  • 1. In a large pot, saute the leeks and mushrooms in the unsalted butter over med/hi heat. Stir frequently for 5 - 6 minutes or until the leeks are clear and the mushrooms start to cook well.
  • 2. Add the vegetable stock, grated potato, and dill. Bring to a boil over hi heat.
  • 3. Reduce heat to low and cover the pot. Simmer, covered for 1 hour.
  • 4. Remove lid. Add the cream and diluted cornstarch and heat though just until thickened a bit. Check for salt. Shy away from pepper as it could overwhelm the delicate balance of flavors.
  • 5. Serve hot with some crusty bread. Serves 10 as a starter or 6 for a hearty meal.

CREAMY LEEK AND MUSHROOM SOUP



CREAMY LEEK AND MUSHROOM SOUP image

Categories     Soup/Stew     Mushroom     Healthy     Simmer

Yield 12 sm. bowls

Number Of Ingredients 10

2/3 lb. fresh mushrooms, chopped
3/4 cup butter, divided
2 cups chicken broth
2 large leeks cleaned and chopped (whites and light green only)
2/3 cup all purpose flour
1 quart 18% cream
1 cup milk
2 oz. white wine
1 tblsp. Worchestershire sauce
Salt & pepper to taste

Steps:

  • In deep saute pan, over medium heat, saute mushrooms with 1/4 c of butter until tender. Add stock & leeks. Simmer, covered for 20 minutes Meanwhile, in large, heavy bottom pot, over medium heat melt 1/2 c butter. Whisk in flour. Once completely incorporated, slowly whisk in cream and milk. Stir til thickend. DO NOT BOIL. Add mushroom & leek mixture, wine, Worster sauce, salt & pepper to taste.

Tips:

  • Choose fresh, flavorful ingredients: Use high-quality mushrooms and leeks for the best flavor. Look for mushrooms that are firm and plump, and leeks that are bright green and have no signs of wilting.
  • Don't overcrowd the pan: When sautéing the mushrooms and leeks, make sure not to overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than brown.
  • Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is flavorful and has a rich, deep color.
  • Season to taste: Be sure to taste the soup as you're cooking it and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs to taste.
  • Serve with your favorite toppings: Mushroom and leek soup is delicious on its own, but it can also be served with a variety of toppings to add extra flavor and texture. Some popular toppings include croutons, grated Parmesan cheese, and chopped fresh herbs.

Conclusion:

Mushroom and leek soup is a delicious, hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. With its rich, creamy flavor and tender vegetables, this soup is sure to be a hit with your family and friends. So next time you're looking for a quick and easy soup recipe, give mushroom and leek soup a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #healthy     #very-low-carbs     #clear-soups     #soups-stews     #vegetables     #easy     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #comfort-food     #low-carb     #mushrooms     #healthy-2     #low-in-something     #taste-mood     #equipment     #presentation     #served-hot     #3-steps-or-less

Related Topics