This leek and mushroom soup is a comforting dish that brings out the earthy flavors of fresh mushrooms and the gentle sweetness of leeks, all wrapped in a creamy broth that feels like a warm hug on a chilly night.
This recipe addresses issues of blandness and lack of warmth often found in traditional soups, enhancing comfort and flavor for cozy meals.
We’ve all had those busy evenings when thoughts of dinner feel overwhelming. I’ve found that this recipe fixes the dilemma of wanting something quick yet satisfying. Plus, it’s perfect to whip up the day before; you’ll just need to heat it up, making your life a bit easier when guests drop by unexpectedly.
What I love about this soup is how well it comes together in just about 30 minutes, but tastes like you’ve spent hours in the kitchen. The balance of flavors is spot on, and the texture is rich and creamy, with each spoonful offering a delightful warmth that calls for a cozy night in.
If you want to try another delicious soup, you won’t want to miss my easy Sausage and Potato Soup, perfect for those chilly evenings!
Table of contents
Why You Will Love This Recipe
- Earthy Flavor Profile , The fresh mushrooms bring an earthy depth that pairs wonderfully with the mild, almost sweet flavor of leeks. You’ll enjoy a harmonious blend that sets this soup apart from the rest.
- Comforting Creaminess , With the use of milk or creamy alternatives, this soup achieves a satisfying texture that wraps around you like a warm hug. It’s ideal for chilly evenings when you crave something cozy.
- Health Benefits , Leeks and mushrooms are both packed with nutrients. Leeks offer antioxidants, while mushrooms provide vitamin D and other beneficial compounds that can help support your immune system, making this a nourishing choice.
- Make-Ahead Convenience , This soup can easily be prepped in advance, allowing you to enjoy a delicious homemade meal with minimal effort on busy weeknights. Just reheat and savor the flavor without any fuss!
Creamy Leek and Mushroom Soup Recipe
- Prep Time: 60 minutes
- Cool Time: See notes
- Cook Time: 25 minutes
- Total Time: 9 hours
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Vegetarian lion’s mane ‘crab’ cakes with a crispy panko coating and garlic-dill aioli. Makes 24 cakes, fried to golden perfection.
Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Storage Tips
– Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
– Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
– Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking. - Expert Tips
– If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
– When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
– Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
– If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
– Flip cakes at 2-3 minute intervals to avoid uneven browning. - Serving Suggestions
– Pair with a fresh arugula salad or a quinoa side dish.
– Serve alongside tangy coleslaw for added crunch.
– Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
– Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor. - Recipe Variations
– For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
– Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs. - Ingredient Notes
– Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
– Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
– Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
– Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Leeks: Choose firm, dark green leeks with no soft spots for the best flavor. They bring a subtle sweetness and depth to the soup’s base.
- Mushrooms: Fresh cremini or shiitake mushrooms work well for this recipe. Look for smooth, firm caps that are free of blemishes to add earthy richness.
- Butter: I typically use unsalted butter to control the flavor. This helps gives the soup a creamy mouthfeel without overpowering the other ingredients.
- Heavy cream: This adds luxurious creaminess to the soup. Use a good quality cream to make sure it integrates smoothly and doesn’t curdle.
- Vegetable broth: Opt for low-sodium broth to better control the saltiness of the soup. It adds depth while ensuring the soup remains flavorful without being overly salty.
- Thyme: Fresh thyme elevates the flavor profile significantly. Look for vibrant green leaves; they give a nice herbal note without being too overpowering.
- Leeks: Choose firm, dark green leeks with no soft spots for the best flavor. They bring a subtle sweetness and depth to the soup’s base.
- Mushrooms: Fresh cremini or shiitake mushrooms work well for this recipe. Look for smooth, firm caps that are free of blemishes to add earthy richness.
- Butter: I typically use unsalted butter to control the flavor. This helps gives the soup a creamy mouthfeel without overpowering the other ingredients.
- Heavy cream: This adds luxurious creaminess to the soup. Use a good quality cream to make sure it integrates smoothly and doesn’t curdle.
- Vegetable broth: Opt for low-sodium broth to better control the saltiness of the soup. It adds depth while ensuring the soup remains flavorful without being overly salty.
- Thyme: Fresh thyme elevates the flavor profile significantly. Look for vibrant green leaves; they give a nice herbal note without being too overpowering.
Recipe Tips
- If mushrooms appear slimy or are not browning, make sure to dry them thoroughly with paper towels just before cooking.
- When your soup seems too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold broth and add this mixture gradually while simmering.
- If the leeks have gritty dirt after washing, slice off the root and white parts, then rinse the remaining pieces under running water.
- For stronger flavor, add the garlic and herbs, cooking them for 1-2 minutes before incorporating the mushrooms for optimal aroma.
- If the soup cools too quickly after serving, keep it warm on low heat while stirring occasionally to maintain that creamy consistency.
Serving Suggestions
Serve the leek and mushroom soup with gluten-free garlic bread or a crispy side salad for a satisfying meal. A scoop of roasted garlic mashed potatoes or cauliflower rice makes an excellent addition as well.
Use the soup to make a creamy risotto or pasta sauce by incorporating cooked rice or pasta right before serving. Add it to a savory baked potato topping or as a filling for gluten-free wraps.
Top the soup with crispy bacon bits or fresh herbs like parsley for a pop of flavor. A drizzle of lemon-infused olive oil can also provide a bright finish to each bowl.
Recipe variations
- You can use wild mushrooms instead of common varieties for a deeper, earthier flavor. Using 2 pounds creates a rich base for the soup.
- Add 1 tablespoon fresh tarragon or thyme to the sautéed leeks and mushrooms for aroma. Dried herbs can replace fresh if needed, using about 1 teaspoon.
- Either chicken broth or vegetable broth can serve as the liquid base. Choose 3 cups depending on dietary preferences and desired richness.
- If serving more guests, double the ingredients to 8 servings. Adjust broth and milk proportionally, keeping 3 cups broth and 1 cup milk per original recipe.
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How to Store?
To keep your leek and mushroom soup fresh and delicious, follow these storage tips:
Room Temperature: Place cooled soup in an airtight container. Keep at room temperature no more than 2 days to prevent spoilage.
Refrigeration: Store soup in an airtight container inside the refrigerator. Use within 4 days to maintain flavor and safety.
Freezing: Pour soup into a freezer container or bag. Freeze up to 3 months. Thaw in the refrigerator overnight before reheating.
Other Recipes You’ll Love
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