Fennel Leek Soup with Mushrooms Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare Mushrooms for Garnish: Drain all liquid from the sautéed mushrooms thoroughly, patting dry with paper towels as needed to prevent discoloring the soup.
- 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
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