Beth's Cream of Mushroom Soup with Crispy Leeks | ENTERTAINING WITH BETH

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  • 2 tbsp (30 g) butter or olive oil (30 ml)
  • 2 leeks, white parts only, roughly chopped
  • ¾ cup white onion (110 g) diced
  • 1 clove of garlic, sliced
  • 16 oz (453 g) cremini mushrooms, sliced
  • 4 cups (950 ml) chicken stock or vegetable broth
  • 1 tbsp (15 ml) cream (fine to omit if making Vegan)
  • 1 tsp thyme (5 ml) minced
  • salt and pepper to taste


  • 1 tbsp (15 ml) olive oil
  • 2 leeks, white parts only cut into thirds and sliced into thin strips
  • fresh thyme to taste
  • Freshly cracked pepper


  1. In a large stock pot melt butter until foamy, add the 2 chopped leeks, onion and garlic. Season with salt and pepper to taste. Cook until soft and tender.
  2. Add mushrooms and cook until mushrooms release their juices. Add thyme. Add chicken stock and simmer for 5 minutes.
  3. Transfer soup to a blender and blend in batches until smooth.
  4. Transfer soup into a cleaned-out stock pot. Add cream. Set aside.
  5. Heat olive oil on medium high in a large skillet. Add leeks and sauté until golden brown and crispy. Season with salt and pepper.
  6. Ladle soup into bowls, top with freshly grated pepper and thyme leaves and a pile of crispy leeks on top. Yummy!!
Mushroom Soup

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