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Wild Mushroom and Leek Soup with Fresh Herbs

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine French
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • Main Ingredients:
  • 2 tbsp olive oil or unsalted butter
  • 1 tbsp extra-virgin olive oil (for drizzling)
  • 2 medium leeks, white and light green parts only, thinly sliced
  • 3 cloves garlic, minced
  • 450 g (1 lb) mixed wild mushrooms (such as cremini, shiitake, oyster, porcini, or chanterelles), cleaned and sliced
  • 4 cups vegetable or chicken stock (low-sodium preferred)
  • ½ cup heavy cream or half-and-half (optional, for creaminess)
  • ½ tsp dried thyme or 1 tsp fresh thyme leaves
  • 1 bay leaf
  • 2 tbsp chopped fresh parsley
  • 1 tsp fresh rosemary, finely minced
  • Salt and freshly ground black pepper, to taste
  • Optional (for extra richness):
  • ¼ cup dry white wine (such as Sauvignon Blanc)
  • 1 tbsp flour (for slight thickening, if you want a creamy base)
  • A drizzle of truffle oil or a sprinkle of Parmesan to finish

Instructions
 

  • Step 1: Prepare the Ingredients : Clean and slice all mushrooms. Slice leeks thinly, rinse well under running water to remove any grit. Chop the garlic and herbs.
  • Step 2: Sauté the Leeks and Garlic : In a large soup pot or Dutch oven, heat 2 tbsp olive oil or butter over medium heat. Add the sliced leeks and sauté for 4–5 minutes until softened and fragrant. Add minced garlic and cook for another 30 seconds, being careful not to brown it.
  • Step 3: Cook the Mushrooms : Add the sliced mushrooms to the pot. Stir occasionally and cook for about 8–10 minutes until the mushrooms release their moisture and begin to brown. (Optional) Add white wine and cook until most of it evaporates — this deepens the flavor.
  • Step 4: Add Herbs and Stock : Add thyme, rosemary, bay leaf, salt, and pepper. Stir well. Pour in the vegetable or chicken stock. Bring the mixture to a simmer and cook uncovered for 15–20 minutes to allow flavors to meld.
  • Step 5: Blend or Leave Chunky (Your Choice) : For a chunky soup, leave it as is — rustic and full of texture. For a creamy soup, remove the bay leaf and blend with an immersion blender until smooth. Add cream at this stage if desired.
  • Step 6: Final Seasoning : Taste and adjust salt and pepper. : Stir in chopped parsley just before serving. Drizzle with a touch of olive oil or truffle oil for extra aroma.