Mushroom and Leek Soup

This recipe is taken from the 1981 Milk Calendar. This is a month in which the frozen earth may seem to yield nothing, but leeks are a winter vegetable and mushrooms grow fresh the year round. Their distinctive flavours combine to add zest to this rich soup, an ideal dish for really cold days.

  • Prep: 10 min
  • Cooking: 30 min - 40 min
Yields 6 servings
mushroom and leek soup


  • 1/2 cup (125 mL) butter
  • 6 medium leeks (white and light green parts only)
  • 1/2 lb (225 g) mushrooms chopped
  • 1/4 cup (60 mL) all-purpose flour
  • 1 tsp (5 mL) salt
  • A pinch of Cayenne pepper
  • 1 cup (250 mL) chicken broth
  • 3 cups (750 mL) Milk
  • 1 tbsp (15 mL) dry sherry or lemon juice
  • Salt and pepper to taste
  • Thin slices of lemon (for garnish)
  • Fresh parsley (optional)


Wash leeks very well; slice and use white and light green parts only. Sauté leeks in 1/4 cup (60 mL) butter until tender but not brown. Remove and set aside.

In remaining butter, sauté mushrooms until soft, about 10 min. Blend in flour, salt and Cayenne pepper. Gradually stir in chicken broth and milk. Cook, stirring, until mixture thickens and comes to a boil. Add leeks, sherry, salt and pepper to taste. Simmer for 15-20 min.

Serve with thin slices of lemon and a sprinkling of parsley, of desired.


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Nutritional Information

per serving
Energy: 240 Calories
Protein: 7 g
Carbohydrate: 16 g
Fat: 17 g
Fibre: 1.1 g
Sodium: 489 mg

Top 5 Nutrients

(% DV*)
Calcium: 16 % / 179 mg
Vitamin D: 36 %
Vitamin B12: 33 %
Riboflavin: 28 %
Vitamin A: 22 %