Sautéed Mushroom and Leek Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

An earthy, aromatic soup with tender mushrooms and leeks, simmered in a fragrant herb-infused broth. This french-inspired whole30 ready in about 47 minutes pairs ounces mushrooms, medium leek, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 12 min Cook: 35 min Serves 4 French cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Slice 8 ounces sliced mushrooms and 2 medium cleaned and sliced leeks (white and light green parts only) into thin rings. Add to the pot and cook for 8 minutes until mushrooms release liquid and begin to brown.
  2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Pour in 4 cups chicken broth and 1 teaspoon dried thyme. Bring to a simmer and cook for 15 minutes to meld flavors.
  4. Step 4: Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer uncovered for 5 more minutes.
  5. Step 5: Stir in 2 tablespoons fresh parsley just before serving. Serve hot with extra parsley for garnish.

Frequently asked questions

How long does Sautéed Mushroom and Leek Soup take to make?

Total time is about 47 minutes (12 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 Sautéed Mushroom and 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 ounces mushrooms from drying out.

Can I substitute ingredients in Sautéed Mushroom and 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 Sautéed Mushroom and 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 Sautéed Mushroom and Leek Soup?

French whole30 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.

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