Pacific Northwest Rainy Day Mushroom & Leek Soup
A comforting, earthy soup featuring locally foraged mushrooms and leeks, perfect for drizzly Redmond afternoons. This pacific northwest-inspired soups ready in about 55 minutes pairs cremini mushrooms, medium leeks, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz cremini mushrooms
- 2 medium leeks
- 1 medium onion
- 3 cloves garlic
- 4 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp chopped fresh thyme
- 3 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Trim leeks, slice into 1/4-inch rings, and rinse thoroughly under cold water to remove grit; dice onion into 1/4-inch cubes and mince garlic cloves.
- Step 2: Melt 1 tbsp butter and 1 tbsp olive oil in a large pot over medium heat; add leeks, onion, and 1/4 tsp salt, cooking for 8 minutes until softened and translucent, stirring occasionally.
- Step 3: Add mushrooms, thyme, and remaining 1/4 tsp salt, cooking for 6 minutes until mushrooms release liquid and begin to brown slightly.
- Step 4: Whisk in 3 tbsp flour until no lumps remain, then gradually pour in 2 cups chicken stock while whisking constantly until smooth.
- Step 5: Bring to a gentle simmer, add remaining 2 cups chicken stock, and cook uncovered for 15 minutes until flavors meld and soup thickens slightly.
- Step 6: Stir in heavy cream and simmer for 3 more minutes until heated through but not boiling; season with black pepper to taste.
Frequently asked questions
How long does Pacific Northwest Rainy Day Mushroom & Leek Soup take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pacific Northwest Rainy Day Mushroom & Leek Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cremini mushrooms from drying out.
Can I substitute ingredients in Pacific Northwest Rainy Day Mushroom & Leek Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pacific Northwest Rainy Day Mushroom & Leek Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pacific Northwest Rainy Day Mushroom & Leek Soup?
Pacific Northwest soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
This has become our go-to soups dish. We make it weekly.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
