Leek and Mushroom Soup

This soup takes on the delicate earthiness of the mushrooms and the lightness of the leeks which gives it a wonderful, subtle flavour. I’ve not added any cream to the recipe as it doesn’t really need it, although if you’d like to add some go ahead. If you do choose to add cream, use double cream and just swirl it on top of the soup.


  • A tub of mushrooms, wiped and sliced
  • A little butter or non-dairy margarine
  • 2 leeks, sliced lengthways then chopped into quarters and washed carefully
  • 2 cloves of garlic, peeled and crushed or finely grated (*optional)
  • Freshly ground black pepper
  • 2 stock cubes (either vegetable or chicken)
  • Enough water to cover
  • Dried Thyme
  • Freshly ground black pepper

Leek and Mushroom soup


Put a knob of butter or margarine into a large saucepan and melt over a lowish heat

Add the leeks and gently heat them until they’re glossy, add the mushrooms and garlic.



Keep stirring gently until the mushrooms looked cooked

Add the stock cubes and enough water to cover the vegetables

Sprinkle on a little dried thyme (a shaking will be enough)

Simmer over a lowish heat for about 30 mins or until the vegetables are all cooked and soft

Take off the heat and then blitz with a stick blender if you have one (optional, it works just as well to leave it chunky)

Check the seasoning of the soup and add whatever it needs (it may need more black pepper or more thyme or even a little salt)?

To Serve

Serve with either croutons or part-baked fresh bread, baked in the oven as per the packet and lashings of fresh butter or margarine?

How to use any leftovers

Any leftover leek and mushroom soup can be stored in the fridge for a few days, simply reheat until piping hot on either the hob in a saucepan or in the microwave in a bowl or microwavable mug.

Alternatively freeze for up to one month