Triple Mushroom and Leek Soup
Warm up with this creamy mushroom and leek soup recipe that features three types of mushrooms.
  • Makes: 6-8 servings
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Leeks are part of the allium family (garlic and onion) and rich in allyl sulfides, which play a role in your body’s natural detoxification system.

  • Recipe Created By:
  • Recipe From: My Indiana Home


  • 3 tablespoons vegetable oil, divided
  • 2 ¾ cups leeks, white and light green parts only, finely chopped
  • 3 garlic cloves, finely minced
  • 7 cups assorted mushrooms, such as white button, crimini and shiitake, cleaned and sliced
  • 5 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon fresh dill, very finely minced (optional)
  • 3 cups lower sodium, fat-free chicken broth (can substitute vegetable broth to make vegetarian)
  • 2/3 cup heavy whipping cream
  • ½ cup 2% milk
  • 1 ½ tablespoons sherry vinegar

See Also:  Blueberry Ice Cream


  1. In a 5-quart Dutch oven or saucepan, heat 2 tablespoons oil over medium-high heat. Add leeks and garlic, stirring frequently until tender. Add remaining tablespoon of oil along with mushrooms.
  2. Cook, stirring frequently, until mushrooms are tender, about 10 minutes.
  3. Quickly stir in flour, salt, pepper and dill. Heat for 2 minutes, stirring constantly, then stir in broth. Bring to a boil and cook 3 to 5 minutes. Lower heat, and stir in cream and milk. Remove from heat and stir in sherry vinegar. Serve immediately.

Tips & Notes

Refrigerate leftovers in a tightly covered container. This soup reheats well.



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