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Leek & mushroom stuffing soup

Holiday stuffing vibes, but make it a meal

⏱️ Time estimate: about 1 hour 5 minutes

Mushrooms, celery, leeks, fennel, rosemary, sage, and white beans come together in a creamy herby soup that tastes suspiciously like really good stuffing.

Leek and mushroom soup topped with toasted croutons

Ingredients

  • 3/4 pound button mushrooms, or another mushroom you like
  • 1/2 pound celery, thinly sliced
  • 1 1/2 pounds leeks, green tops removed and thinly sliced
  • 1 pound fennel, fronds and stalks removed, thinly sliced
  • 1/3 cup fresh rosemary, chopped
  • 1/4 cup fresh sage leaves, chopped
  • 3 garlic cloves, grated or minced
  • 1/4 cup salted butter
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 8 cups water
  • 2 tablespoons Better Than Bouillon vegetable base
  • 2 cans white beans, drained and rinsed
  • 1/3 cup heavy cream
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup fresh oregano, chopped
  • 1 lemon, for juice
  • Optional: 6 large slices sourdough bread, torn for croutons

Instructions

  1. Prep everything first. Clean and dice the mushrooms. Slice the celery, leeks, and fennel. Chop the rosemary and sage and grate the garlic.
  2. Start the roux. In a large stockpot or Dutch oven over medium heat, melt the butter with the olive oil. Stir in the flour and cook for 1 to 2 minutes.
  3. Cook the mushrooms. Add the mushrooms and cook for about 5 minutes, until darker and lightly browned.
  4. Add herbs and aromatics. Stir in the rosemary, sage, and garlic for about 1 minute.
  5. Sweat the vegetables. Add the celery, leeks, and fennel. Cook for 10 to 15 minutes, until the vegetables soften and reduce by about half.
  6. Season and simmer. Add salt, pepper, smoked paprika, and red pepper flakes. Whisk the bouillon into the water, pour it in, cover, and simmer for 30 minutes.
  7. Add beans and cream. Stir in the white beans and heavy cream and simmer for another 5 minutes.
  8. Finish with herbs and lemon. Add the parsley, oregano, and juice from half the lemon. Taste and adjust with more salt, pepper, or lemon as needed.
  9. Optional croutons. Toast torn sourdough on a sheet pan at 350°F for 15 to 20 minutes, until golden, then pile them on top of each bowl.

Yes, you should absolutely put croutons on this. The soup is basically asking for a dramatic stuffing moment.