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Mushroom and Leek Soup

Mushroom and Leek Soup

"A rich, easy soup, using just a few ingredients. If you can't find leeks, just use green onions."
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50 m servings 182 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1233 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
  2. Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

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Read all reviews 102
  1. 126 Ratings

Most helpful positive review

Quick, easy and absolutely fantastic! I used chicken broth, added more mushrooms and added fresh spinach leaves during the last few minutes. Beautiful and everyone loves it!

Most helpful critical review

In looking over the reviews, I found the majority were based on how the reviewer changed the recipe, not on the recipe itself. As written, this is an average soup in my opinion, worthy of three ...

Most helpful
Most positive
Least positive

Quick, easy and absolutely fantastic! I used chicken broth, added more mushrooms and added fresh spinach leaves during the last few minutes. Beautiful and everyone loves it!

I was so worried this would be fairly flavorless, because I used veggie stock, so I added a couple cloves of garlic and a wee bit more sherry. It was really nice and I would make this again in ...

I tried this with beef broth first and didn't like it much--it was too heavy and greasy. But I liked the ingredients so tried again with chicken broth and absolutely loved it. Just fantastic! ...

My dh and I both loved this one. Pretty sure my adult daughters will also but they will have to wait until next time. I had presliced baby bellas on hand and sliced them up thinner as they wer...

Absolutely wonderful!! Did not have sherry so we used Marsala wine instead. WOW!

Dee-licious! I double the mushrooms and leeks for a chunkier soup.

This was OK. The flavor was fine, it went together easy, and it looked pretty in a soup turine, but I thought it was lacking something. If I was having a dinner party, and serving in courses (...

"Tops" we enjoyed it very much..did make a couple of changes..we prefer dry red wine to sherry and I added garlic powder to the mushrooms and leek while they were cooking. Hubby and I will make...

Very tasty soup -- I substituted vegetable broth to make it vegetarian, and it was very good!

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