creamy mushroom and leek soup

Serves 4


  • 100g shiitake mushrooms, sliced
  • 450g portobello mushrooms, sliced
  • 1 leek, white and pale green part only, sliced
  • 1 tbsp butter
  • 4 tbsp olive oil
  • 4 cloves garlic, crushed
  • 4 cups vegetable stock/broth
  • 1 tbsp fresh thyme leaves


  1. Pre heat oven to 180 degrees fan forced and line a large baking tray with baking paper. Place the mushrooms on the tray evenly and coat with 2 tbsp or so of olive oil, season with salt and pepper. Bake until golden and soft, 10-15 minutes.
  2. Add the butter and remaining olive oil (2 tbsp) to a large pot over high heat, add the garlic and leek and cook until soft and fragrant, roughly 5 minutes.
  3. Once the mushrooms are done, add them to the pot along with the thyme and stir well, let cook for a few minutes before adding the stock.
  4. Add the stock, bring to a boil and then reduce to a simmer, stirring occasionally for 30 minutes.
  5. Once the soup has cooled, add the contents to a blender and blitz until smooth and creamy.
  6. Garnish with thyme and a drizzle of pure cream if you like. Season with salt and pepper and enjoy.


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