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A close-up photo with Mediterranean mushroom and leek soup.

Mediterranean Mushroom and Leek Soup

Sylia
This Mediterranean mushroom and leek soup is creamy without being loaded, rich without butter, and comforting without putting you to sleep afterward. Mushrooms bring depth, leeks add sweetness, olive oil keeps it grounded in the Mediterranean way of eating, and a splash of wine pulls everything together. Whether you keep it vegan or add a little feta for a Greek twist, this Mediterranean soup is the kind of recipe you’ll make once and then quietly repeat all winter.
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Course Main Course
Cuisine Greek, Mediterranean
Servings 4
Calories 285 kcal

Ingredients
  

  • 1 pound (about 500g) button, cremini, or a mix of mushrooms, thinly sliced
  • 6 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 leek (white part only), finely sliced
  • ½ teaspoon cayenne pepper (or less if you don't like spicy)
  • ½ teaspoon ground nutmeg
  • 1⅔ cups (400ml) water or broth
  • ½ cup (about 100g) cream cheese
  • ⅓ cup (80ml) dry white wine
  • 1¼ cups (30ml) whole milk
  • 1½ tablespoons cornstarch (cornflour)
  • Salt to taste

FOR SERVING

  • Fresh thyme or parsley
  • The green part of spring onion, finely chopped

Instructions
 

  • Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sliced leek and sauté gently for 3–4 minutes, until soft, translucent, and fragrant without browning.
  • Add the sliced mushrooms and cook for another 5–7 minutes, stirring occasionally, until they release their moisture and begin to soften. Season with salt, cayenne pepper, and nutmeg.
  • Deglaze the pan with the white wine and allow it to simmer for 1–2 minutes, until the alcohol evaporates and the flavors concentrate.
  • Pour in the water or broth and add the cream cheese. Stir gently until the cheese melts into the liquid. Let it simmer for about 5 minutes.
  • In a small bowl, whisk together the milk and cornstarch until completely smooth. Slowly pour the mixture into the soup, stirring constantly. Bring just to a gentle boil and cook for 1–2 minutes, until the soup thickens slightly and becomes silky.
  • Remove from heat and adjust seasoning if needed. Serve warm, optionally with crusty bread or a drizzle of olive oil. Garnish with fresh thyme or parsley, or the green part of spring onions, chopped.

Notes

  1. Don’t rush the mushrooms. Let them release moisture before adding wine.
  2. Use medium heat. High heat destroys leeks' sweetness.
  3. Season gradually. Mushrooms absorb salt late in cooking.
  4. Cayenne pepper is really hot. Replace it with freshly ground pepper or add just a pinch if you don't like spicy food.
 
The nutritional information below is an estimate and may vary depending on the specific ingredients and brands used, as well as preparation methods.

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 18gProtein: 8gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 320mgPotassium: 520mgFiber: 3gSugar: 7gVitamin A: 1200IUVitamin C: 6mgCalcium: 140mgIron: 2.1mg
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