This delicious Mary Berry Mushroom and Leek Soup is a quick, creamy, and comforting meal perfect for any time of year. Made with simple ingredients like leeks, mushrooms, and potatoes, it’s easy to whip up and offers a nutritious, satisfying dish. Enjoy it with a swirl of cream for extra richness!
This Mushroom and Leek Soup recipe Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed
- 1 tbsp sunflower oil
- A knob of butter
- 3 medium leeks, trimmed and sliced
- 350g (12oz) white closed-cup mushrooms, roughly chopped
- 2 large potatoes (300–350g/10½–12oz each), peeled and diced
- 750ml (1⅓ pints) hot chicken or vegetable stock
- 4 tbsp pouring double cream
- 1–2 tbsp finely chopped tarragon
How To Make Mushroom and Leek Soup
- Heat Oil and Butter: Heat the sunflower oil and a knob of butter in a large saucepan over high heat.
- Cook Leeks and Mushrooms: Add the sliced leeks and chopped mushrooms to the pan, frying for about 5 minutes and stirring occasionally.
- Add Potato and Stock: Stir in the diced potatoes and pour in the hot stock. Season with salt and pepper, then bring the mixture to the boil.
- Simmer: Once boiling, cover the pan, reduce the heat, and let it simmer gently for around 15 minutes, or until the potatoes are tender.
- Blend: Remove from heat and allow the soup to cool slightly. Blend with a hand blender or food processor until smooth.
- Season and Serve: Check the seasoning, then ladle the soup into warm bowls. Add a swirl of cream and a sprinkle of tarragon on top before serving.
Recipe Tips
- Use Fresh Ingredients: Fresh leeks and mushrooms will give the soup the best flavour and texture. Avoid pre-sliced mushrooms if possible.
- Adjust Consistency: If the soup is too thick after blending, simply add a little more stock or water to reach your desired consistency.
- Season Well: Taste the soup before serving and adjust the seasoning with more salt, pepper, or even a squeeze of lemon to brighten the flavour.
- Blend Smoothly: For a perfectly smooth soup, blend it until there are no lumps left. A hand blender works best for a silky texture.
- Make It Ahead: This soup can be made a day or two in advance. Just chill it in the fridge and reheat when ready to serve.
How To Store & Reheat Leftovers
- Refrigerate: Put leftovers mushroom and leek soup in an airtight container and store it in the fridge for up to 2 days.
- Freeze: Freeze leftovers mushroom and leek soup in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheating: Reheat leftovers mushroom and leek soup over low heat, stirring occasionally until heated through, or in the microwave for 2-3 minutes, stirring halfway through. Add a splash of stock or water if the soup is too thick.
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 Mushroom and Leek Soup
Description
This delicious Mary Berry Mushroom and Leek Soup is a quick, creamy, and comforting meal perfect for any time of year. Made with simple ingredients like leeks, mushrooms, and potatoes, it’s easy to whip up and offers a nutritious, satisfying dish. Enjoy it with a swirl of cream for extra richness!
Ingredients
Instructions
- Heat Oil and Butter: Heat the sunflower oil and a knob of butter in a large saucepan over high heat.
- Cook Leeks and Mushrooms: Add the sliced leeks and chopped mushrooms to the pan, frying for about 5 minutes and stirring occasionally.
- Add Potato and Stock: Stir in the diced potatoes and pour in the hot stock. Season with salt and pepper, then bring the mixture to the boil.
- Simmer: Once boiling, cover the pan, reduce the heat, and let it simmer gently for around 15 minutes, or until the potatoes are tender.
- Blend: Remove from heat and allow the soup to cool slightly. Blend with a hand blender or food processor until smooth.
- Season and Serve: Check the seasoning, then ladle the soup into warm bowls. Add a swirl of cream and a sprinkle of tarragon on top before serving.
Notes
- Use Fresh Ingredients: Fresh leeks and mushrooms will give the soup the best flavour and texture. Avoid pre-sliced mushrooms if possible.
- Adjust Consistency: If the soup is too thick after blending, simply add a little more stock or water to reach your desired consistency.
- Season Well: Taste the soup before serving and adjust the seasoning with more salt, pepper, or even a squeeze of lemon to brighten the flavour.
- Blend Smoothly: For a perfectly smooth soup, blend it until there are no lumps left. A hand blender works best for a silky texture.
- Make It Ahead: This soup can be made a day or two in advance. Just chill it in the fridge and reheat when ready to serve.
Mary Berry Mushroom and Leek Soup