Mushroom leek soup makes a perfect winter soup which will keep us warm during the monsoon season. This is the season of fresh and good quality mushrooms. Indulging in rich creamy soup is the perfect treat for this monsoon season. Though this soup has strong flavors it is light on stomach. For those who are on low carb or no carb diet this soup is a perfect balanced treat and makes a perfect meal too.

Mushroom Leek Soup

Preparation time: 10 mins    Cooking time: 40 mins    Serves: 3 servings


Mushrooms – 1 pkt, cleaned n chopped

Leeks – 3 nos (white and light green parts only)

Vegetable Stock – 1 cup

Milk – 1 cup

Heavy cream – 1/2 cup

Salt and pepper – as reqd

Butter – 1 tbsp

Fresh coriander


Heat butter in a pan add leeks (only tender green and white parts) cook until tender add mushrooms cook till they soften add in vegetable stock and bring them to medium boil and switch off the heat.

Once it cools down blend until smooth and return to the pan, add milk, salt and pepper and lets this mixture comes to a gentle boil.

Pour in heavy cream mix them well and remove from heat. Sprinkle fresh coriander and serve hot.

Other variations of Mushroom soups 

Cream of Dry Wild Mushroom Soup

Black Eyed peas n Dry Wild Mushroom Soup


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