Mary Berry Mushroom And Leek Soup

Mary Berry’s Mushroom and Leek Soup is made with white mushrooms, leeks, potatoes, chicken or vegetable stock, double cream, and tarragon. This tasty Mushroom and Leek Soup recipe creates a delicious starter that takes about 30 minutes to prepare and can serve up to 4 people.

This Mushroom And Leek Soup Recipe Is From Simple Comforts Cookbook by Mary Berry

Mary Berry Mushroom And Leek Soup Ingredients

• 1 tbsp sunflower oil
• A knob of butter
• 350g (12oz) white mushrooms, sliced
• 3 leeks, sliced
• 2 large potatoes, peeled and cut into small dice
• 750ml (1-pint 6fl oz) chicken or vegetable stock
• 4 tbsp pouring double cream (heavy cream)
• 1 tbsp finely chopped tarragon
• Salt and freshly ground black pepper

How To Make Mary Berry Mushroom And Leek Soup

1. Heat the oil and butter: In a saucepan over medium heat, heat the oil and butter.
2. Fry mushrooms and leeks: Add the mushrooms and leeks, and fry for 3 minutes. Cover with a lid for 1 minute, then remove the lid and fry for another minute.
3. Add potatoes and stock: Add the diced potatoes and stock. Cover the pan and simmer gently over low heat for about 15 minutes, or until the potatoes are tender.
4. Blend until smooth: Use a hand blender, or transfer to a free-standing blender or food processor, and blend until smooth.
5. Season and add cream and tarragon: Season with salt and pepper, then stir in the cream and tarragon before serving.

Recipe Tips

• Use a mix of mushrooms: For a richer flavor, combine white mushrooms with a few chestnut or cremini mushrooms.
• Sauté leeks and mushrooms thoroughly: Make sure to cook the leeks and mushrooms until they’re well softened and slightly caramelized for the best taste.
• Cut potatoes evenly: Dice the potatoes into uniform pieces to ensure they cook evenly and blend smoothly.
• Season the soup before blending: Taste and adjust the seasoning with salt and pepper before blending for a well-balanced flavor.
• Add cream gradually: Stir in the cream gradually and taste as you go to avoid making the soup too rich.

What To Serve With Mushroom And Leek Soup?

This creamy Mushroom and Leek Soup pairs well with crusty bread, garlic bread, a fresh green salad, or a simple cheese sandwich. It can also be served alongside roasted vegetables, a quinoa salad, or a baked potato for a hearty lunch or light dinner.

How To Store Leftovers Mushroom And Leek Soup?

• Refrigerate: Let the leftover Mushroom and Leek Soup cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: If freezing, let the soup cool to room temperature before transferring it to a freezer-safe container. It will be kept in the freezer for up to 3 months. To thaw, place it in the refrigerator overnight before reheating.

How To Reheat Leftovers Mushroom And Leek Soup?

• In The Oven: Preheat your oven to 180°C (350°F). Transfer the soup to an oven-safe dish and cover with foil. Heat for about 20 minutes, or until the soup is hot throughout.
• In The Microwave: Place the soup in a microwave-safe bowl and cover loosely. Heat on high for 2-3 minutes, stirring halfway through, until heated through.
• On The Stove: Pour the soup into a saucepan and heat over medium heat for about 5-7 minutes, stirring occasionally, until hot.

Mary Berry Mushroom And Leek Soup Nutrition Facts

Serving Size: 1 cup (about 250g)

• Calories: 150
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 600mg
• Potassium: 500mg
• Total Carbohydrate: 15g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Gazpacho
• Mary Berry Chicken Noodle Soup
• Mary Berry Vegetable Soup
• Mary Berry Cauliflower Soup