Best 4 Mushroom Leek Soup With Brie Croutons Recipes

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Indulge in the creamy and flavorful Mushroom Leek Soup with Brie Croutons, a delightful dish that combines earthy mushrooms, tender leeks, and rich brie cheese. This velvety soup is not only comforting but also packed with savory flavors. Paired with crispy brie croutons, this soup becomes an irresistible treat. Additionally, explore variations such as the hearty Mushroom Barley Soup, the elegant Leek and Potato Soup, and the creamy Brie and Mushroom Soup. Each recipe offers a unique twist on the classic mushroom and leek combination, making this article a comprehensive guide to satisfying your soup cravings.

Let's cook with our recipes!

MUSHROOM BRIE SOUP



Mushroom Brie Soup image

This Mushroom Brie Soup is decadent, rich, earthy, creamy, and so easy to make. Browned butter makes the flavor extra deep for this one pot, vegetarian recipe.

Provided by Elizabeth Lindemann

Categories     Soup

Time 25m

Number Of Ingredients 10

4 tablespoons butter
1 onion (diced)
1 lb. cremini mushrooms (sliced or chopped (baby portobellos))
1/4 cup all-purpose flour
4 cups chicken stock/broth (or vegetable or mushroom broth)
8 oz. brie (rinds removed and cut into small wedges or cubes*)
1 cup heavy cream
kosher salt (to taste)
black pepper (to taste)
croutons and/or parsley (for garnish (if desired))

Steps:

  • Melt the butter (4 tablespoons) in a medium or large pot over medium high heat. Once it's melted, continue heating until foamy and beginning to turn brown.
  • Immediately add the diced onion and mushrooms. Season with salt and pepper. Stir, turn heat down to medium, then allow to sauté untouched for approximately 5 minutes, or until liquid has mostly evaporated.
  • Add flour (1/4 cup); stir to coat.
  • Add chicken broth (4 cups), stir, bring to a boil.
  • Turn heat down to simmer. Add cubed brie (8 oz.) and continue simmering until melted (if there are a few chunks that won't melt, don't worry about it).
  • Use an immersion blender to puree the soup to desired consistency (alternatively, you can use a standard blender in batches).
  • Add the heavy cream (1 cup) to soup and stir in. Turn off heat, and taste and adjust seasonings if necessary.
  • Serve hot, garnished with croutons and/or parsley, if desired.

Nutrition Facts : Calories 381 kcal, Carbohydrate 11 g, Protein 12 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 112 mg, Sodium 898 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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.

BRIE MUSHROOM SOUP



Brie Mushroom Soup image

Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.-Maria Emmerich, River Falls, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
1 pound sliced fresh mushrooms
2 large onions, chopped
1 can (14-1/2 ounces) chicken broth
1 tablespoon paprika
1 tablespoon reduced-sodium soy sauce
2 teaspoons dill weed
3 tablespoons all-purpose flour
1 cup milk
4 ounces Brie cheese, rind removed, cubed
1/4 cup minced fresh parsley
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes., In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).

Nutrition Facts : Calories 328 calories, Fat 22g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 1192mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 14g protein.

Tips:

  • Use a variety of mushrooms. Different types of mushrooms will add different flavors and textures to your soup. Try using a combination of cremini, shiitake, and oyster mushrooms.
  • Sauté the mushrooms and leeks before adding them to the soup. This will help to develop their flavor and add a richer color to the soup.
  • Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good quality broth that is full of flavor.
  • Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a splash of white wine or cream to taste.
  • Serve the soup with crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

This mushroom leek soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The soup is creamy, flavorful, and packed with vegetables. It's also a great way to use up leftover mushrooms and leeks. Serve the soup with crusty bread or crackers for a complete meal.

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