Mushroom and leek soup

This classic winter soup is beautiful served hot off the stove-top with a generous drizzle of pure cream and some crunchy char-grilled baguettes. Comfort food has never been so quick, easy and surprisingly healthy.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Mushroom and leek soup
  • 60 gram butter
  • 750 gram flat portobello mushrooms, sliced
  • 1 leek, trimmed, washed, finely sliced
  • 2 clove garlic, crushed
  • 5 cup vegetable stock
  • 1 potato, chopped
  • 1/2 cup pure cream
  • 2 tablespoon chopped chives
  • chargrilled baguette slices, to serve


Mushroom and leek soup
  • 1
    Preheat oven to very hot, 220C. Line an oven tray with baking paper.
  • 2
    In a large saucepan, heat butter on medium. Saute mushrooms 4-5 minutes until tender.
  • 3
    Reserve ½ cup mushrooms, Add leek and garlic to remaining in pan. Saute 3-4 minutes until leek is tender.
  • 4
    Pour stock into pan with potato. Bring to boil. Reduce heat to low and simmer, partially covered, 8-10 minutes until potato is tender. Puree using a hand blender until smooth.
  • 5
    Return soup to clean saucepan. Stir in cream and season to taste. Stir over a low heat until soup is hot. Serve topped with reserved mushrooms and chives. Accompany with chargrilled bread.


If preferred, use milk in place of cream and finish soup with a swirl of cream.

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