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Cream of Mushroom and Leek Soup

Rachel loves simple recipes, especially when the results are delicious and loved by the whole family. This recipe fits the bill.

A bowl of hot cream of mushroom and leek soup

A bowl of hot cream of mushroom and leek soup

Perfect Soup for Chilly Evenings

This time of the year I love to make soup. My go-to soups are chicken noodle and beef noodle, but sometimes I like to make something different. I found this recipe in an old Bon Appetit magazine, but I left out a few ingredients to suit my family's tastes.

I love cream soups—especially cream of mushrooms soups. Sometimes I save some of it to use in a baked chicken recipe, or I mix it in with rice. Either way, it always adds something special.

During the winter season, you can make this soup the night before and refrigerate it. Then, when you're ready for dinner the next evening, just heat it up and you're ready to eat!

Cleaning the leeks

Cleaning the leeks

How to Clean Leeks

The photo above shows the leeks soaking in cold water. Leeks often have sand between their layers because of the way they are grown. They grow in sandy soil that is pushed up against the base of the bulb. For this reason they should be cleaned before using.

The best way is after they are sliced and chopped to soak them in a bowl with cold water and stir them so the sand will fall to the bottom. Then you can scoop out the leek slices and out and lay them on paper towel to dry a little.

Cook Time

Prep timeCook timeReady inYields

14 min

55 min

1 hour 9 min

6 servings

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Read More From Delishably

Ingredients

  • 1/4 cup butter
  • 4 to 5 leeks, white and pale green parts only, chopped and cleaned
  • 1 medium onion, chopped
  • 4 cups portabella mushrooms, chopped
  • 1/4 cup all-purpose flour
  • 3 cups chicken stock
  • 2 cups half and half
  • salt and pepper, to taste
  • Dash cayenne pepper (optional)

Instructions

  1. Melt the butter in a large, heavy pan over medium heat. Add leeks and onion. Sauté until tender, about 10 minutes.
  2. Add the mushrooms and sauté 5 minutes. Reduce heat to low. Add flour and cook until the mixture is thick, stirring occasionally, about 3 minutes.
  3. Gradually stir in the stock. Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about 10 minutes.
  4. Stir in half and half and simmer until slightly thickened, about 10 minutes. Stir in salt, pepper, and optional cayenne pepper.
  5. This soup can be prepared the night before. Cover and refrigerate until ready to use. Heat before serving.

Option: Dash of Sherry

For a slightly different flavor you can add about four tablespoons of sherry if you like. I didn't have it so I didn't use it.

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Photo Guide

Chop the onions and mushrooms

Chop the onions and mushrooms

Chop the leeks

Chop the leeks

Sautee the vegetables in the pan

Sautee the vegetables in the pan

Add the stock

Add the stock

Add the half and half

Add the half and half

Finished soup

Finished soup

© 2022 Rachel L Alba

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