Leek Mushroom Soup with Bacon & Thyme
Warm up with this rich and flavorful leek mushroom soup recipe. Lightly thickened, with sautéed leeks, mushrooms, and optional bacon — cozy, elegant, and easy to make.
Equipment
- knife
- cooking pan
- saucepan
Ingredients
- 1 yellow onion (finely chopped)
- 1 leek (white and pale green parts), cleaned and sliced into rings
- 8 oz mushrooms (cremini or chestnut), sliced
- 3 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- 3 cups stock (mushroom, chicken or vegetable)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 3 oz cooked bacon bits or chopped bacon (optional)
- Salt & freshly ground black pepper (to taste)
Instructions
- Crisp up bacon: In a large soup pot or Dutch oven, cook bacon bits (if using) until crispy. Remove and set aside, leaving some fat in the pot.
- Sautée veggies: Add onion, leek, mushrooms, and thyme to the pot. Sauté over medium heat until the vegetables soften and the mushrooms give off moisture, about 5-10 minutes.
- Make roux: In a separate saucepan, melt butter over low heat. Stir in flour to form a roux, whisking constantly for about 1 minute.
- Add stock: Gradually pour stock into the roux, keep whisking to avoid lumps.
- Add the filling: Add the sautéed vegetables (and bacon bits) into the broth. Stir, bring to a gentle simmer, and cook a few minutes until slightly thickened.
- Serve: Season with salt and pepper. Serve warm, topped with reserved bacon bits and fresh thyme if desired.
Notes
- Omit bacon for a vegetarian version.
- For extra creaminess, stir in a splash of cream at the end.