Creamy Leek And Mushroom Soup Recipes

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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

POTATO LEEK & MUSHROOM SOUP



Potato Leek & Mushroom Soup image

An earthy, delicious soup that's very easy to make. This is a recipe that originally came from The Enchanted Broccoli Forest that I modified to include mushrooms and less milk. For the stock, I prefer to use Basic Light Vegetable Stock, recipe #56479. Enjoy!!

Provided by Katzen

Categories     < 60 Mins

Time 45m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 11

4 medium potatoes, diced
2 cups leeks, chopped
1 stalk celery, chopped
1 large carrot, chopped
8 ounces button mushrooms, sliced
4 tablespoons butter
3/4 teaspoon salt
2 cups vegetable stock (or water)
2 cups milk
1 teaspoon thyme (optional)
ground black pepper, to taste

Steps:

  • 1. Place potatoes, leeks, celery, carrots, mushrooms, butter, and salt in a pot, and cook over medium heat, stirring until the butter is melted and the vegetables are coated.
  • 2. Add vegetable stock, bring to a boil, cover, and reduce heat to a simmer. Cook until the potaotes are tender (20-30 minutes).
  • 3. When the potatoes are tender, remove the pan from the heat and puree it's contents with the milk, using an immersion blender, or food processor. Make sure the mixture is absolutely smooth.
  • 4. Return to pot, add thyme, if using, and pepper. Check if you need more salt. Heat soup gently, until just hot, and serve.

CREAMY LEEK SOUP



Creamy Leek Soup image

I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to - yogurt or milk or creme fraiche. But I found it utterly satisfying with no further enrichment.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
4 large leeks, white and light green parts only, cleaned and sliced
4 garlic cloves, minced
7 cups chicken stock, vegetable stock or water
1/2 cup basmati rice
1 bay leaf
Salt and freshly ground pepper
Pinch of cayenne (optional)
1/2 cup milk, plain yogurt or a combination of milk and creme fraiche
Chopped chives and/or croutons

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. Remove the bay leaf and discard.
  • Puree the soup with an immersion blender or a food mill, or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste and a pinch of cayenne if desired. Serve hot or cold. If you wish you can thin out with milk, plain yogurt or a combination of milk and creme fraiche. Garnish with chopped chives or croutons.

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.

MUSHROOM AND LEEK SOUP WITH THYME CREAM



Mushroom and Leek Soup with Thyme Cream image

Provided by Rick Rodgers

Categories     Soup/Stew     Milk/Cream     Mushroom     Appetizer     Thanksgiving     Quick & Easy     Leek     Fall     Thyme     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 8

Number Of Ingredients 9

1/2 cup heavy cream
3 teaspoons fresh thyme, chopped
6 tablespoons (3/4 stick) unsalted butter
2 pounds crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices (10 1/2 cups)
3 large leeks, white and pale green parts only, cut into 1/4-inch dice (2 1/2 cups)
6 tablespoons all-purpose flour
6 cups chicken stock or canned low-sodium chicken broth
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.
  • In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.
  • In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)
  • Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.

MUSHROOM, POTATO & LEEK SOUP



Mushroom, Potato & Leek Soup image

You can use any combination of mushrooms for this mushroom, potato and leek soup recipe, whatever you have in the fridge will work just fine.

Provided by Stephanie Kay

Categories     Soup

Time 1h

Number Of Ingredients 10

4 large white potatoes
4 leeks
4 cloves garlic
2 tablespoons butter
5 cups mixed mushrooms (button, cremini, shitake, etc...)
2 sprigs fresh thyme
1 litre vegetable or chicken stock
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Optional: Extra mushrooms and olive oil to serve

Steps:

  • Prepare the vegetables. Peel potatoes and cut into cubes, you should have about 2 cups of potatoes. Dice leeks, white and green parts included. Peel and mince garlic. Roughly chop mushrooms into halves or quarters.
  • In a large pot on medium heat, melt butter and add diced leeks. Saute for 5-7 minutes until leeks are tender.
  • Add mushrooms and garlic to pot, season with a pinch of salt to help extract water, and allow to cook for another 2-3 minutes until the mushrooms have cooked down.
  • Add diced potatoes and thyme to the pot (stems removed), and stir well to combine.
  • Cover vegetables with stock, stir to combine and allow to cook 30 minutes until potatoes are tender.
  • Once the soup has cooked, and the potatoes are tender, using an immersion blender, or transferring in batches to a blender, puree the soup into a smooth consistency.
  • Depending on your potatoes, you may need to add a little more stock or water to thin the soup if it is too thick.
  • Season with salt and pepper to taste.
  • The soup can be served as is, or I like to add additional sauteed mushrooms on top. Simply heat oil in a small skillet, add diced mushrooms and saute until golden and crispy. Top the soup and add a final drizzle of olive oil before serving.
  • Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 317 calories, Sugar 9 grams, Fat 7 grams, Carbohydrate 56 grams, Fiber 8 grams, Protein 11 grams

CREAMY TWO-MUSHROOM SOUP



Creamy Two-Mushroom Soup image

Dried and fresh mushrooms unite in this soup enriched with leek, thyme, sherry and a bit of cream.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 14

4 cups low-sodium chicken broth
1 1/2 ounces dried porcini mushrooms
6 tablespoons unsalted butter
5 cloves garlic, finely chopped
One 10-ounce package white mushrooms, chopped
1 teaspoon chopped fresh thyme leaves
2 shallots, thinly sliced
1 leek, white and light green parts, thinly sliced
1/3 cup all-purpose flour
1 bay leaf
1/2 cup heavy cream
1 teaspoon sherry or Marsala
Kosher salt and freshly ground black pepper
Chopped parsley, for serving

Steps:

  • Bring the broth and 3 cups of water to a boil in a medium saucepot. Remove from the heat, add the dried mushrooms and set aside to steep for about 20 minutes. Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
  • Heat the butter in a large pot over medium-high heat. Add the garlic, white mushrooms and three-quarters of the chopped porcini and cook, stirring occasionally, until softened and mostly dry, about 6 minutes. Add the thyme, shallot and leek and cook, covered, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
  • Strain the reserved mushroom broth into the pot and bring to a boil, whisking constantly. Add the bay leaf, reduce the heat to maintain a simmer and cook for 10 minutes, stirring occasionally. Remove from the heat and cool slightly.
  • Remove and discard the bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch. Strain the soup, return to the pot and reheat over medium heat.
  • Whisk in the cream, sherry, 1 teaspoon salt and several grinds of pepper. Ladle into bowls and sprinkle with the remaining chopped porcini mushrooms and the parsley.

MUSHROOM AND LEEK SOUP



Mushroom and Leek Soup image

Healthy, creamy soup

Provided by LouBeare

Time 35m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Chop the garlic, thyme, leeks and mushrooms.
  • Sweat the leeks for 5 minutes.
  • Add the garlic and fry for a minute.
  • Add the mushrooms and thyme and cook for 3 minutes.
  • Add the stock and simmer for 5 minutes.
  • Allow to cool, stir in creme fraiche then blend.

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