Simple mushroom soup
A creamy, comforting mushroom and leek soup packed with earthy flavor and aromatic thyme. Quick to make in under 20 minutes, this smooth and velvety soup is perfect for a cozy lunch or light dinner.
Updated : 06 November, 2025
Easy
About 20 min.
Ingredients
50 grams
Butter
2
Leeks
3
Garlic
300 grams
Mushroom
2 stalk
Thyme
600 milliliters
Chicken broth
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Melt the butter in a large pot over medium heat. Add the sliced leeks and crushed garlic, then cook gently for 4-5 minutes, or until softened but not browned.
Step 2
Add the sliced mushrooms and thyme leaves, increase the heat to high, and cook for 3-5 minutes, stirring occasionally, until the mushrooms are soft and have released most of their liquid.
Step 3
Pour in the stock and simmer for 5 minutes.
Step 4
Remove the pot from the heat and carefully transfer the mixture to a food processor. Blend until smooth, or alternatively, use a stick blender directly in the pot to blitz the soup until velvety and lump-free.
Step 5
Ladle the soup into four bowls and serve hot.