Easy Mushroom and Leek Soup

Whenever winter rolls around, I start dreaming about all the soups that I can eat (and make) and inevitably end up using my immersion blender all the time to make tasty and hearty liquid warmth.


Making soup is extra fun with this pumpkin cast iron pot that is so beautiful that it makes cooking the soup feel extra seasonally appropriate.  It just so happens that Sur La Table also seems to think so, and provided a delicious mushroom and leek soup recipe to go with this pot.


I modified it by using less stock (to make it much more dense) and left out all the extra butter and whipping cream.  To be honest, I don’t think we’re missing much for not including it and it ends up being healthier this way, too!


  • 1 ounce dried wild mushrooms
  • 4 tbsp olive oil
  • 2 tablespoons unsalted butter, room temperature
  • 2 cups roughly chopped celery
  • 2 medium leeks, white parts only
  • 1 medium yellow onion, roughly chopped
  • 2 garlic cloves, peeled and minced
  • 4 cups sliced stemmed fresh shitake mushrooms
  • 4 cups sliced Crimini mushrooms
  • 2 cups sliced button mushrooms
  • ½ cup dry white wine
  • ¼ cup all-purpose flour
  • 4 cups chicken broth, low-sodium
  • 2 tablespoons truffle oil
  • diced chives (optional, for garnish)
  • ¼ cup straw mushrooms, for garnish (optional)


  1. Place the dried mushrooms into a small bowl and cover with hot tap water, set aside and allow to soak for 20 minutes. Cut leeks into ¼” rounds. Transfer to a large bowl of cold water and wash well, lift from water into a colander and drain.
  2. In a large pot, add 4 tablespoons of olive oil and place on the stove over a medium-high heat to melt. Add the celery, leeks and onion and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add all the mushrooms and cook until just starting to soften, about 4 minutes. Add wine, bring to a boil and cook until reduced to a glaze, about 5 minutes.
  3. In a small bowl, use a silicone spatula to combine the flour and butter until a smooth paste forms. Add the flour paste mixture to the pot and stir until the mixture melts and coats the vegetables. Gradually mix in the stock and bring to the boil, stirring frequently.
  4. Remove the soaking mushrooms from their liquid and roughly chop. Add the mushrooms and their liquid, being careful not to add any sediment to the soup. Reduce the heat to medium-low and simmer until the mushrooms are tender, stirring often, about 10 minutes. Taste and adjust seasoning with salt and pepper.
  5. Using an immersion blender, puree the mixture in the pot (alternatively, use a blender and work in batches.) Taste and adjust seasoning with salt and pepper.
  6. Drizzle with truffle oil, garnish with straw mushrooms and sprinkle with chives. Serve immediately.


Adapted from Sur La Table Easy Mushroom and Leek Soup.

Mushroom Risotto

Recently, I discovered that I actually do like mushrooms, as has my husband, after we both thought we didn’t like them.  And now that we’re in the middle of Fall, I figured that it would be fun to try cooking up something heartwarming and creamy.


I found this recipe in a new book that a friend was so excited to buy, that basically maps out a bunch of dinner party menus.  While it was only a dinner party for two, we tried one of the first sets of recipes, serving this mushroom risotto with a roast chicken and a kale and bacon salad.


We had plenty of leftovers, and it was surprisingly easy to prep and serve.  Who ever said dinner parties are hard to prepare? (I’m only half-joking.)


  • 2 tbsp butter
  • 1 large shallot, finely diced
  • 4 cups chicken stock
  • 1 large garlic clove, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 12 mushrooms, I just used shiitake (but the original recipe calls for a mix of morel and shiitake which I’m sure would have also been delicious)
  • salt and freshly ground pepper
  • 1/2 cup grated fresh Parmesan cheese
  • Zest of 2 lemons
  • 1/2 bunch fresh parsley


  1. In a medium saucepan, melt 1 tbsp of butter over medium-high heat and add the shallot.  In a separate saucepan, warm up the chicken stock.
  2. Once the shallot is translucent, add the garlic and sweat it for another minute.
  3. Add your rice to the shallot garlic mixture and stir everything until it is coated with butter.
  4. Now add the wine and stir constantly until it is all absorbed.
  5. Ladle in the hot stock, 1 cup at a time, stirring constantly.  When the stock is nearly evaporated, add more.  When you’re about halfway through the stock, chop up your mushrooms and add them to the mixture and stir.
  6. Continue adding stock until the rice is tender, about 15-20 minutes.  Taste for salt and pepper, but remember that it will get saltier when you add the cheese.
  7. Stir in the remaining tablespoon of butter and then the Parmesan.
  8. Let the risotto rest for 2-3 minutes, and then serve immediately.

From Twenty Dinners by Ithai Schori and Chris Taylor.