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.
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
Tips:
- 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
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