Mushroom and Leek Soup with Thyme Cream

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This elegant mushroom and leek soup with thyme cream is a sophisticated take on a classic winter warmer. By slowly browning baby bella mushrooms and softening leeks in butter, the dish develops a deep, savoury base that is perfectly balanced by the earthy notes of fresh thyme. The addition of a light, herb-infused cream provides a luxurious finish, making this soup feel special enough for a dinner party starter while remaining simple enough for a midweek meal.

As a high-protein option, this satisfying soup is surprisingly filling and serves as an excellent homemade alternative to tinned varieties. The recipe is highly practical, as the soup can be prepared up to two days in advance and reheated, while the thyme cream develops its best flavour when left to infuse overnight. Serve it alongside some crusty sourdough bread for a truly comforting and nutritious lunch.

Ingredients for Mushroom and Leek Soup with Thyme Cream

120 मिली डबल क्रीम
3 teaspoons fresh thyme, chopped
6 बड़े चम्मच (3/4 स्टिक) बिना नमक का मक्खन
900g crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices (2525ml )
3 large leeks, white and pale green parts only, cut into 1/4-inch dice (600ml )
6 tablespoons plain flour
1450ml chicken stock or canned low-sodium chicken broth
1 1/2 चम्मच नमक
3/4 चम्मच ताज़ी पिसी हुई काली मिर्च

How to make Mushroom and Leek Soup with Thyme Cream

Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavours. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.

In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.

In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)

Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.