Mushroom and Leek Soup with Thyme

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 263.8
  • Total Fat: 14.2 g
  • Cholesterol: 37.3 mg
  • Sodium: 743.0 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 11.2 g

View full nutritional breakdown of Mushroom and Leek Soup with Thyme calories by ingredient
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I substitued sour cream for the thyme cream in the recipe - still tastes great and much easier I substitued sour cream for the thyme cream in the recipe - still tastes great and much easier
Number of Servings: 5


    •2 teaspoons fresh thyme, chopped
    •6 tablespoons (3/4 stick) unsalted butter
    •2 pounds crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices (10 1/2 cups)
    •3 large leeks, white and pale green parts only, cut into 1/4-inch dice (2 1/2 cups)
    •6 tablespoons all-purpose flour
    •6 cups chicken stock or canned low-sodium chicken broth
    •1 1/2 teaspoons salt
    •3/4 teaspoon freshly ground black pepper
    * 1/2 cup sour cream

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Leeks can be gritty—they need to be washed well before cooking. Chop the white and pale green parts only (the dark green top is bitter and should be discarded), and place them in a bowl of cold water. Stir them briskly to loosen dirt, then let them stand for a few minutes so the grit can sink to the bottom of the bowl. Lift the leeks out of the water, leaving the grit behind, and transfer them to a sieve to drain.


In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.

In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)

Divide soup among 8 bowls and top each portion with dollop of sour cream. Serve immediately.

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Serving Size: 5 2-cup servings

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