Sautéed Mushroom and Leek Soup
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.
Ingredients
- 8 ounces mushrooms
- 2 medium leek
- 4 cloves garlic
- 4 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
- 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.
- Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- 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.
- Step 4: Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer uncovered for 5 more minutes.
- Step 5: Stir in 2 tablespoons fresh parsley just before serving. Serve hot with extra parsley for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Loved it! So flavorful and perfect for Whole30.
- ★★★★★
My kids asked for seconds. Great for a healthy dinner.
- ★★★★☆
Cooked it for my family, but it took longer than expected.
