Mushroom leek soup, Vegan recipe

Look no further than this delicious mushroom leek soup! Made with earthy mushrooms and sweet leeks, this soup is sure to become a new favorite. Perfect for lunch or dinner, it's easy to make and packed with nourishing ingredients.

Are you looking for a comforting and flavorful soup to warm you up on a chilly day? Look no further than this delicious mushroom leek soup! Made with earthy mushrooms and sweet leeks, this soup is sure to become a new favorite.

Leek mushroom soup in a grey soup bowl

About this recipe

This winter soup is the perfect soup for this season of the year. It is super comforting and delicious. It is made with leeks, mushrooms, and rice. I like to finish it with a drizzle of excellent olive oil and eat it with a good piece of bread. It is not yet that cold where I live, but anyway, with this soup, I feel I’m ready for winter weather.

Perfect for lunch or dinner, it’s easy to make and packed with nourishing ingredients. Keep reading to learn how to make this comforting bowl of deliciousness!

leeks over a cutting board

mushroom leek soup Ingredients

  • Olive oil
  • Leeks white and light green parts only, clean and thinly sliced. Save the dark green parts for your homemade vegetable stock.
  • Cremini mushrooms, cleaned and thinly sliced.
  • Vinegar. Use white wine vinegar, red wine vinegar, or sherry vinegar or skip it but it adds such great brightness to the soup.
  • Rice. Mix wild rice, brown rice, long-grain rice, or just one type.
  • Water or vegetable broth
  • Dried thyme

How to clean leeks

Cleaning is important to remove any dirt and sand trapped between the layers. Here’s how to clean leeks:

  • Cut off the dark green leaves and save them for vegetable broth.
  • Cut the white and light green part of the leek in half lengthwise.
  • Rinse the leeks thoroughly under running water, separating the layers to allow water to flow through and remove any dirt.
  • Pat the leeks dry with a paper towel or clean kitchen cloth.
  • And that’s it! Your leeks are now clean and ready to be used.
sliced mushrooms over a cutting board

How to make leek mushroom soup

  • Add the olive oil and sliced leeks to a large pot. Let the leek sweat over medium-low heat or until translucent. Put the mushrooms in, stir until the mushrooms are soft, and begin to scorch a bit to the bottom of the pot.
  • Add 1 or two tablespoons of vinegar and deglaze the pan for 30 seconds to a minute.
  • Add the 6 cups water, rice, dried thyme, and salt. Cover and leave for 15-20 minutes or until the rice is cooked.
  • Serve in bowls and finish with a dash of extra virgin olive oil. Eat it with a salad and a good piece of french bread.
Mushroom leek rice soup in a bowl

Give this recipe a twist

sopa-de-poro-arroz-y-champinones-4-of-6

Other vegan soup recipes

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

winter soup

Mushroom leek soup

Alejandra Graf
Look no further than this delicious mushroom leek soup! Made with earthy mushrooms and sweet leeks, this soup is sure to become a new favorite. Perfect for lunch or dinner, it's easy to make and packed with nourishing ingredients.
5 de 2 votos
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course soups
Cuisine American
Servings 6 people
Calories 181 kcal

Equipment

  • Soup pot

Ingredients
  

  • 2 tablespoons olive oil
  • 2 medium leeks white and light green parts only, clean and thinly sliced
  • 1/2 lb cremini mushrooms cleaned and sliced
  • 1-2 tablespoons white wine vinegar red wine vinegar or sherry vinegar
  • 1 cups rice a mix of wild rice, brown rice, long grain rice
  • 6 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme

Instructions
 

  • Add the olive oil and sliced leeks to a large pot. Let the leek sweat over medium-low heat or until translucent. Put the mushrooms in, stir until the mushrooms are soft and begin to scorch a bit to the bottom of the pot.
  • Add the two tablespoons of vinegar and deglaze the pan for 30 seconds to a minute.
  • Add the 6 cups water, rice, dried thyme, and salt. Cover and leave 15-20 minutes or until the rice is cooked.
  • Serve in bowls and finish with a dash of extra virgin olive oil. Eat is with a salad on the side and a good piece of french bread.

Nutrition

Serving: 1servingCalories: 181kcalCarbohydrates: 31gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 409mgPotassium: 260mgFiber: 1gSugar: 2gVitamin A: 498IUVitamin C: 4mgCalcium: 42mgIron: 1mg
Keyword air fryer mushrooms, leeks, vegan soup

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
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