Leek and Mushroom Soup

Leeks are one of those underutilized vegetables, at least in my household.  Yet leeks hold a ton of flavor and are quite easy to cook up.  Whether sauteed on the stovetop or tossed in a soup, this jumbo-scallion-looking vegetable can be the next star of your meal.  The recipe below combines the mild onion flavor of leeks with the natural earthy flavors of mushrooms to create a simple and delicous tummy warming soup.

Mushroom Leek Soup

-2 leeks
-1 lb. mushrooms (I like to use a mix of white button and baby portabella)
-5-6 cups of water (I lean towards 5 cups.  It depends on how thin you’d like the consistency of the soup.)
-1 Tbsp. nutritional yeast
-1 tsp. thyme
-1 splash of soy sauce
-1/2 Tbsp. olive oil
-1/2 Tbsp. butter
-Salt and pepper, to taste

Peel off the outer, dark green layers of leeks and wash thoroughly.  Wash the inside part of the leeks whole.  Chop leeks into circles and then in half into semicircles.

Heat the olive oil in a large sauté pan, and then melt butter.   Add leeks, thyme, salt, and pepper.  (I like to use a salt grinder and circle the pan about 2 times).  Sauté until almost tender, about 5 minutes.    Meanwhile, slice the mushrooms.

When the leeks begin to reach tenderness, add the sliced mushrooms.  Sauté for 2 minutes, and then add the water.  Cook until mushrooms are fully tender, about 5 minutes.  Add nutritional yeast and dash of soy sauce.  Enjoy.

*Note:  Wait until the end to add the soy sauce and nutritional yeast.  Cooking these products for long periods of time destroys their natural enzymes.

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No Comments

  • Reply
    Corinne Dobbas
    January 15, 2010 at 7:32 am

    Love leaks and love mushrooms! Something’s telling me I must give this a try!!! Happy Friday 😛

  • Reply
    Simply Life
    January 15, 2010 at 8:06 am

    Yum, this soup looks so perfect for the winter!

  • Reply
    Andrea@WellnessNotes
    January 15, 2010 at 9:19 am

    I love the combo of leeks & mushrooms! Great soup!

  • Reply
    Tracey @ I'm Not Superhuman
    January 15, 2010 at 9:46 am

    The soup looks good but I’m that one person in all of the world that can’t stand onions–regular onions, leeks, shallots, anything. Funny thing is, my husband hates onions too. It makes cooking so much easier!

  • Reply
    Chrysta
    January 15, 2010 at 12:24 pm

    Oh yum! This soup sounds absolutely delicious. Thanks so much for sharing!!

  • Reply
    Melinda
    January 15, 2010 at 2:34 pm

    Looks tasty. I am cold now so I could go for a bowl of soup!

  • Reply
    Bekah
    January 15, 2010 at 2:42 pm

    This looks so yummy! What a great recipe.. hehe I’d throw in some shredded chicken, and then I’d be good to go! lol.

  • Reply
    Mari
    January 15, 2010 at 3:14 pm

    That soup looks so good!

  • Reply
    Jenna @ Health and Happiness
    January 15, 2010 at 4:17 pm

    Dinner tonight! Thanks for the recipe! Have a great weekend!

  • Reply
    Teniah Howell
    January 16, 2010 at 2:08 pm

    This looks so fabulous!! Might have to give this one a try next week!! This is one of those great recipes that I can have it my way, and add Chicken to my husbands! haha….Love it!

  • Reply
    Oraphan
    January 18, 2010 at 2:24 am

    Oh, your soup looks and sounds absolutely healthy and delicious! I’ve never made leek soup be fore, your recipe sounds so quick and easy; I really want to give it a try:)

  • Reply
    Heather
    January 18, 2010 at 10:31 pm

    That soup looks amazing – I love leeks and mushrooms!

    I’m marking this as a recipe to try – thanks for posting it!

  • Reply
    How to add more veggies into your diet « Food-Fitness-FreshAir
    January 22, 2010 at 7:03 am

    […] a big batch and freeze individually sized portions for later.  Need help getting started?  Try my Mushroom and Leek Soup […]

  • Reply
    Elmira
    September 2, 2012 at 1:23 pm

    Thanks who ever incanted th health soup

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