This creamy mushroom soup is rich and comforting, with a depth of flavor from leeks, thyme, and hearty mushrooms. Accompanied by crispy herb toasts and a refreshing cucumber yogurt dip, it’s a complete, satisfying meal that’s perfect for cooler days.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4-6
Ingredients
- For the Mushroom Soup:
- 1 leek, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 250g mushrooms, sliced (approx. 2 cups)
- 1/2 teaspoon dried thyme
- 2 potatoes, diced
- Salt and black pepper, to taste
- 4 cups vegetable broth
- 2 processed cheese slices or 1/2 cup cream cheese
- Fresh parsley and dill, chopped for garnish
- For the Herb Toasts:
- 3 slices of bread
- Sunflower oil or olive oil, for brushing
- Salt, to taste
- Fresh parsley, chopped
- For the Cucumber Yogurt Dip:
- 2 cucumbers, thinly sliced
- Salt, to taste
- 1/4 small onion, finely chopped
- 2 tablespoons Greek yogurt or sour cream
- Fresh dill, chopped for garnish
Directions
- Prepare the Mushroom Soup:
- In a large pot over medium heat, add a drizzle of sunflower or olive oil and sauté the leek, onion, garlic, and celery until softened.
- Add the sliced mushrooms and thyme, and cook until the mushrooms are tender and have released their moisture.
- Add the potatoes, salt, and black pepper. Pour in the vegetable broth, cover with a lid, and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Stir in the processed cheese until melted and smooth. Blend with an immersion blender for a creamier texture if desired.
- Garnish with fresh parsley and dill before serving.
- Prepare the Herb Toasts:
- Preheat oven to 180°C (350°F). Place bread slices on a baking sheet, brush with sunflower oil, and sprinkle with salt and parsley.
- Bake for 10 minutes or until golden and crispy. Set aside.
- Prepare the Cucumber Yogurt Dip:
- Place sliced cucumbers in a bowl, sprinkle with salt, and let rest for 10 minutes. This will draw out excess moisture.
- Squeeze the cucumber slices to remove the water, then add finely chopped onion, Greek yogurt (or sour cream), and dill. Mix well.
- Serve as a refreshing side with the soup and herb toasts.
Serving Suggestions
- Serve the soup warm with a dollop of Greek yogurt or sour cream on top.
- Add a drizzle of olive oil and fresh cracked black pepper for garnish.
- Pair with a mixed green salad for a complete meal.
- Serve with a side of roasted vegetables for extra heartiness.
- Offer a sprinkle of grated Parmesan cheese on top of the soup.
Cooking Tips
- Use Fresh Herbs: Thyme, parsley, and dill add a fresh, earthy flavor; dried herbs can be used but in smaller quantities.
- Blending Option: For a smoother soup, use an immersion blender until desired consistency is reached.
- Cheese Variations: Substitute processed cheese with cream cheese or shredded Parmesan for a different flavor.
- Salt the Cucumbers First: This helps to remove excess water, keeping the dip creamy and rich.
- Use a Variety of Mushrooms: A mix of button, cremini, or portobello mushrooms can enhance flavor.
Nutritional Benefits
- High in Fiber: The vegetables provide a great source of dietary fiber.
- Rich in Antioxidants: Mushrooms contain selenium and ergothioneine, powerful antioxidants.
- Source of Vitamins: Leeks, onions, and garlic are high in vitamins C and K.
- Low in Saturated Fats: The soup has minimal saturated fats, ideal for heart health.
- Probiotic-Friendly: Greek yogurt adds beneficial probiotics in the cucumber dip.
Dietary Information
- Vegetarian-Friendly
- Gluten-Free Option Available (omit herb toasts or use gluten-free bread)
- Contains Dairy (use dairy-free yogurt and omit cheese for a vegan option)
Nutritional Facts (Per Serving, Approximate)
- Calories: 220
- Protein: 5g
- Carbohydrates: 30g
- Fat: 8g
- Fiber: 4g
- Sugar: 6g
Storage
- Soup: Store in the refrigerator in an airtight container for up to 3 days. Reheat on the stovetop over medium heat.
- Herb Toasts: Keep in an airtight container at room temperature for up to 2 days.
- Cucumber Yogurt Dip: Refrigerate in an airtight container for up to 2 days. Stir before serving.
Why You’ll Love This Recipe
- Comforting and Satisfying: This creamy soup is perfect for cozy days.
- Packed with Flavor: Mushrooms, leeks, and thyme create a rich, earthy base.
- Versatile Meal: Great as a starter or a light main course.
- Health Benefits: Loaded with fiber, antioxidants, and vitamins.
- Easy to Make: Simple ingredients and straightforward steps make it beginner-friendly.
Conclusion
This creamy mushroom soup is a delightful, warming dish for any day. With a rich depth of flavor and a smooth, velvety texture, it’s ideal for a cozy lunch or dinner. Paired with herb toasts and a refreshing cucumber dip, this meal is both balanced and satisfying. Whether enjoyed on a cold evening or as a comforting lunch, this soup is sure to please.
Frequently Asked Questions
- Can I make the soup vegan?
Yes! Replace the processed cheese with a vegan alternative or add coconut milk for creaminess. - Can I use a different type of broth?
Chicken or beef broth adds extra depth, but vegetable broth keeps it vegetarian-friendly. - How can I thicken the soup more?
Add another potato or blend part of the soup for a thicker consistency. - Can I skip the cheese?
Absolutely! It’ll still be delicious without the cheese, or you can add a splash of cream instead. - What other herbs work well?
Rosemary and sage are great alternatives if you don’t have thyme on hand.