Dilled Leek and Mushroom Soup

Garrison Wayne


There are a few soups that will simply get raves when you serve them. Mushroom Soup is definitely one of them. The use of Leeks and Dill in this new original recipe are the perfect compliment to the earthy flavor of the Mushrooms. This is really an easy soup to prepare. A lot of people are put off by the notion of successfully preparing a fine soup. Try my recipe and you will discover that soups do not have to be complicated to be superb. Make this Mushroom Soup for your next soup craving!
Note: You can prepare this soup a day ahead and gently reheat to serve. Do not reboil.


☆☆☆☆☆ 0 votes

8- 10
20 Min
1 Hr 10 Min
Stove Top


  • 1/2 stick
    butter, unsalted
  • 2 c
    leeks, cleaned, white parts only, chopped small, (about 3 reg size or 1 lb)
  • 1 lb
    baby bella mushrooms (or other hearty varietie(s)), rinsed, rough chop
  • 1 large
    white rose potato, peeled, grated
  • 6 c
    vegetable broth/stock, not low sodium
  • 2 Tbsp
    fresh dill, chopped fine, feathery leaves only, or 2 tsp dry
  • 1/2 c
    heavy cream
  • 2 Tbsp
    cornstarch, dissolved in 3 tbsp water
  • ·
    salt to taste if desired

How to Make Dilled Leek and Mushroom Soup


  1. In a large pot, saute the leeks and mushrooms in the unsalted butter over med/hi heat. Stir frequently for 5 - 6 minutes or until the leeks are clear and the mushrooms start to cook well.
  2. Add the vegetable stock, grated potato, and dill. Bring to a boil over hi heat.
  3. Reduce heat to low and cover the pot. Simmer, covered for 1 hour.
  4. Remove lid. Add the cream and diluted cornstarch and heat though just until thickened a bit. Check for salt. Shy away from pepper as it could overwhelm the delicate balance of flavors.
  5. Serve hot with some crusty bread. Serves 10 as a starter or 6 for a hearty meal.

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