Today, I decided to create a simple yet delicious soup using fresh leeks from my garden. As a mushroom enthusiast, incorporating trumpet mushrooms into this dish was a no-brainer. This Mushroom & Leek Soup is easy to make and full of flavor, perfect for a comforting meal. Feel free to substitute with your favorite mushrooms. Don’t forget to check out my other mushroom recipes like Lion’s Mane Steak with Creamy Polenta and Piroshki made with Yellow Oyster Mushrooms.
What you’ll need for this recipe:
Ingredients:
- Leeks
- Oyster or trumpet mushrooms
- Dry white wine
- Butter
- Vegetable or chicken broth
- Fresh herbs (parsley or thyme)
- Salt
- Hot pepper
- Fresh lemon zest
Tools:
- Saucepan
- Knife
- Cutting board
- Handheld immersion blender (optional)
- Spoon
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I’m excited to announce the release of my new cookbook, MMM: Marzi’s Mushroom Masterpieces ! After six months of creating recipes, photography, and editing, it’s finally here. Inside, you’ll find over 70 simple, flavorful recipes—mostly vegan—using fresh, locally grown mushrooms like Lion’s Mane, Shiitake, and Pink Oyster, plus herbs and produce from my own garden. Whether you’re a beginner or a seasoned cook, these recipes make it easy to create healthy, delicious meals at home. From main dishes to snacks, there’s something for everyone!
MMM: Marzi’s Mushroom Masterpieces
Mushroom and Leek Soup
Ingredients
- 2 medium leeks
- 1/2 lb oyster or trumpet mushrooms Sliced
- 1/4 cup dry white wine
- 2 tbsp butter
- 2 cups vegetable or chicken broth
- Fresh herbs for garnishing parsley or thyme
- Salt & hot pepper to taste
- Fresh lemon zest
Instructions
- Wash the leeks thoroughly and slice them into 1/4″ thick rounds, avoiding the green parts.
- In a saucepan, melt the butter until the foam subsides. Add the leeks and sauté for about 2-3 minutes.
- Add the sliced mushrooms and continue to sauté until the liquid evaporates and the mushrooms begin to brown.
- Pour in the wine and boil for 1 minute. Add the broth, salt, and pepper. Simmer for 5 minutes.
- Serve the soup as is, or use a handheld immersion blender to blend to the desired consistency. For added texture, save some browned mushroom pieces to top the soup.
- Garnish with fresh parsley and lemon zest. A squeeze of fresh lemon juice can be added for extra brightness.
Video
Notes
- Ensure the leeks are well cleaned to remove any grit.
- Experiment with different types of mushrooms for varied flavors.
- For a richer taste, use chicken broth instead of vegetable broth.
- Adjust the consistency by adding more or less broth as desired.
- Omit the dry wine if you don’t like alcohol; you can use extra broth or a splash of lemon juice instead.
Nutrition
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