Fennel Leek Soup with Mushrooms Recipe

Introduction

This Fennel Leek Soup with Mushrooms offers a comforting blend of earthy flavors and smooth textures. It’s a light yet satisfying soup perfect for any season, highlighting the subtle sweetness of leeks and fennel paired with savory wild mushrooms.

Ingredients

• 3 tablespoons olive oil, divided
• ½ pound mixed wild mushrooms (shiitake, oyster, and crimini recommended)
• 6 leeks, white and pale green parts only
• 2 fennel bulbs, chopped into large dice (reserve a few fennel fronds)
• 1 small bunch thyme, tied with kitchen string
• 1 teaspoon kosher salt
• 5-6 cups homemade vegetable broth or low sodium chicken broth

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large dutch oven over medium heat. Add the thyme and mushrooms, sautéing until the mushrooms are tender and browned. Remove from heat, transfer the mushrooms to a small bowl, and reserve the thyme.
2. Step 2: Fill a large bowl with water. Slice leeks lengthwise, then chop into half-inch pieces. Submerge in the water and agitate to remove grit. Scoop leeks in batches into a salad spinner and dry thoroughly.
3. Step 3: Add 2 tablespoons olive oil to the dutch oven and heat over medium heat. Add the leeks, fennel, reserved thyme, and salt. Stir to combine, cover, and simmer for about 8 minutes, stirring occasionally, until vegetables are tender and translucent.
4. Step 4: Pour in the vegetable broth, bring to a simmer, then cover and cook for 20 minutes. Remove from heat and discard thyme stems.
5. Step 5: In batches, transfer the leek and fennel mixture to a blender and puree until smooth. Return the soup to the pot and warm over medium heat.
6. Step 6: Ensure mushrooms are well drained and pat dry with paper towels to avoid discoloring the soup. Ladle the soup into bowls and garnish with the sautéed mushrooms and reserved fennel fronds.

Tips & Variations

• Use a mix of your favorite wild mushrooms for more complex flavor.
• For a creamier texture, add a splash of cream or coconut milk after pureeing the soup.
• If you don’t have fresh thyme, substitute with 1 teaspoon dried thyme added with the broth.
• To make this soup vegan, use vegetable broth and olive oil exclusively.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, stirring occasionally. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, button mushrooms or cremini can be used if wild mushrooms aren’t available, though the flavor will be milder.

Do I need to remove the thyme stems?

Yes, removing the thyme stems after simmering prevents any tough, woody bits in the soup while leaving the herbal flavor behind.

Fennel Leek Soup with Mushrooms Recipe

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★★★★★

4.9 from 133 reviews

This creamy and flavorful Fennel Leek Soup with Mushrooms combines the sweetness of leeks and fennel with the earthy depth of mixed wild mushrooms. Slowly simmered and pureed to silky perfection, this comforting soup is garnished with tender sautéed mushrooms and fresh fennel fronds for a delightful texture and aromatic finish. Perfect as a warming appetizer or light meal, it highlights simple ingredients with an elegant flair.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• ½ pound mixed wild mushrooms (shiitake, oyster, and crimini)
• 6 leeks (white and pale green parts only)
• 2 fennel bulbs, chopped into large dice (reserve a few fennel fronds for garnish)
• 1 small bunch thyme, tied with kitchen string

Other Ingredients

• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt
• 5–6 cups homemade vegetable broth or low sodium chicken broth

Instructions

1. Sauté Mushrooms and Thyme: In a large Dutch oven, heat 1 tablespoon olive oil over medium heat. Add thyme and mushrooms and sauté until mushrooms are tender and browned. Remove from heat and transfer mushrooms to a small bowl. Reserve thyme for later use.
2. Prepare Leeks: Fill a large bowl with water. Slice leeks lengthwise, then chop crosswise into ½ inch pieces. Place chopped leeks into the water and agitate with your hands to dislodge dirt. Using a salad spinner, scoop leeks in batches and spin dry thoroughly.
3. Sauté Leeks and Fennel: Add 2 tablespoons olive oil to the Dutch oven and heat over medium heat. Add the prepared leeks, diced fennel, reserved thyme, and kosher salt. Stir to combine. Cover and simmer for about 8 minutes, stirring occasionally, until vegetables are tender and translucent.
4. Simmer Soup: Add 5-6 cups of vegetable or chicken broth to the pot. Bring to a simmer, cover, and cook for 20 minutes allowing flavors to meld. Remove from heat and fish out thyme stems, which should have mostly lost their leaves during simmer.
5. Puree Soup: Working in batches, transfer the cooked leek and fennel mixture to a blender and puree until smooth and creamy. Return the soup to the pot and warm over medium heat.
6. Prepare Mushrooms for Garnish: Drain all liquid from the sautéed mushrooms thoroughly, patting dry with paper towels as needed to prevent discoloring the soup.
7. Serve: Ladle the warm soup into bowls and garnish with the sautéed mushrooms and reserved fresh fennel fronds for an aromatic and textured finish.

Notes

• Be sure to clean leeks thoroughly to remove any grit trapped between layers.
• Pureeing the soup in batches prevents overfilling the blender and ensures smooth texture.
• Dry the mushrooms well before garnishing to avoid discoloring the creamy soup.
• Use homemade or low sodium broth to control the saltiness of the soup.
• Fennel fronds add a fresh herbal note and an attractive garnish.

Keywords: Fennel leek soup, mushroom soup, creamy vegetable soup, wild mushrooms, healthy soup, vegetarian soup, leek soup recipe