Easy Trumpet Mushroom & Leek Soup

A Delightful Garden Fresh Soup with a Mushroom Twist
June 28, 2024
Rating: 0.00

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:


  • Leeks
  • Oyster or trumpet mushrooms
  • Dry white wine
  • Butter
  • Vegetable or chicken broth
  • Fresh herbs (parsley or thyme)
  • Salt
  • Hot pepper
  • Fresh lemon zest


Trumpet Mushroom & Leek Soup

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Mushroom and Leek Soup

This Mushroom & Leek Soup is a simple, flavorful dish made with fresh leeks and trumpet mushrooms, though any mushroom variety can be used. The soup is enhanced with a touch of dry white wine, and garnished with fresh herbs and lemon zest for added brightness. It can be served as is or blended to your desired consistency. 
Servings 2
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 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


  • 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.



  • 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.
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“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”


Calories: 231kcalCarbohydrates: 21gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 35mgSodium: 1002mgPotassium: 703mgFiber: 4gSugar: 6gVitamin A: 1893IUVitamin C: 11mgCalcium: 71mgIron: 4mg
Author: Marzi
Calories: 231kcal
Course: Soup
Cuisine: American
Keyword: Leek and mushroom, Leek soup, Mushroom soup, SOUP

Disclosure: This post may contain affiliate links to products (including Amazon). I’ll earn a small commission if you make a purchase through my link, at no additional cost to you! Regardless, I only link to products that I personally use on our homestead or believe in.

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