Simmered Mushroom and Leek Soup with White Wine
Rich, earthy soup made with mushrooms and leeks simmered in a white wine broth, perfect for a cozy meal. This french-inspired soups (vegetarian) ready in about 45 minutes pairs tablespoons olive oil, pound, sliced cremini mushrooms, minced 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
- 2 tablespoons olive oil
- 3 medium, white and light green parts only, thinly sliced leeks
- 1 pound, sliced cremini mushrooms
- 2 cloves, minced garlic
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 3 medium sliced leeks and cook for 5 minutes, stirring occasionally, until softened but not browned.
- Step 2: Add 1 pound sliced cremini mushrooms and 2 cloves minced garlic; cook for 6-7 minutes, stirring, until mushrooms release liquid and begin to brown.
- Step 3: Pour in 1/2 cup dry white wine and simmer for 3 minutes to reduce slightly, then add 4 cups vegetable broth and 1 teaspoon dried thyme. Bring to a gentle simmer and cook for 20 minutes. Stir in 1/2 cup heavy cream, then season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simmered Mushroom and Leek Soup with White Wine take to make?
Total time is about 45 minutes (15 min prep + 30 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 Simmered Mushroom and Leek Soup with White Wine?
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 tablespoons olive oil from drying out.
Can I substitute ingredients in Simmered Mushroom and Leek Soup with White Wine?
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 Simmered Mushroom and Leek Soup with White Wine 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.
Is Simmered Mushroom and Leek Soup with White Wine vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
