{recipe} Creamy Leek and Mushroom Soup

OK y’all, I am so NOT a soup person (unless of course the soup is merely a vehicle for quarts of cream and loads of bacon or if it’s really pretty) but this creation totally surprised me. I have kind of been trying to cut back on the calories (see aforementioned cream and bacon in the previous sentence) but I didn’t expect such a simple, easy, and low-calorie soup to be so satisfying.

I’m just THAT good, people.

I’m kidding. My cooking philosophy is that cooking is all about experimentation- and sometimes it works out great, other times (most times?), notsomuch. This is just hitting a tiny lottery. Like, not the big one- but maybe that one where you win $10 and a chance to play again.

Here’s why it’s easy: at the end, you put it in a blender, so when you’re chopping everything, you can chop really lazily and imperfectly. Also, there aren’t a whole lot of ingredients to get together. Go for it!

Creamy Leek and Mushroom Soup


  • 3 Tablespoons butter
  • 1/2 yellow onion, chopped
  • 2 leeks, sliced (white part & light green part)
  • 4 oz cremini mushrooms
  • 4 ox shiitake mushrooms
  • 4 cups chicken or mushroom stock
  • 1/2 cup white wine
  • salt and pepper to taste


  • Heat 2 Tblsp butter in a soup pot. Add onio and leeks and cook about 5 minutes, until soft and translucent.
  • Add remaining tablespoon butter and melt. Add mushrooms and cook to soft, 5-7 minutes, stirring every couple of minutes.
  • Add stock, wine, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer for about an hour.
  • Let the soup cool on the stovetop (slightly or to room temperature, your choice) and blend in batches in a blender.
  • Return to pot and heat through.

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