Creamy mushroom and leek soup

Creamy mushroom and leek soup

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Looking for quick and easy dinner recipes? This is a simple and warming mushroom and leek soup, perfect for chilly evenings!

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time40 minutes


  • 15ml sunflower oil
  • 2 large leeks, washed and sliced
  • 1 large clove crushed garlic
  • 125ml dry white wine
  • 250g button mushrooms, sliced
  • 250g brown mushrooms, sliced
  • 1 KNORR Vegetable Stock Pot
  • 3 cups water
  • 5ml Robertsons Mixed Herbs
  • 125ml cream


  • Heat oil in a large pot over a medium heat
  • Add the leeks and garlic and allow to cook for 5 minutes, stirring occasionally or until the leeks are soft
  • Add the white wine and allow the wine to reduce
  • Add the mushrooms and cook for 10 minutes or until the mushrooms are soft
  • Add the KNORR Vegetable Stock Pot, water and mixed herbs, stir well and bring to the boil
  • Reduce the heat and allow to simmer covered for 15-20 minutes
  • Remove the pot from the heat and blend until smooth using a stick blender or food processor
  • Stir in the cream and adjust the seasoning then serve in bowls with slices of toasted bread
  • Tip – Replace the white wine with water if need be!