Description: This is a healthy comfort food for a cold wet day. The onion, garlic, and leek all provide healthy prebiotics to aid with digestion. You can double this recipe up if you would like leftovers or have a family of four.

Prep Time: 15 mins

Cook Time: 20 mins

Serves: 2


  • 1 leek chopped, White only
  • 1 medium onion chopped
  • 2 large garlic cloves
  • 2 Large portobello mushroom caps
  • 3 cups chicken or veggie stock
  • 1 tsp salt to taste
  • 1/3 tsp black pepper
  • 2 tbsp heavy cream
  • 1 stock fresh parsley chopped

The Process:

  1. In large stock pot add oil and cook onion, garlic, and chopped leek over medium heat until softened.
  2. Add chopped mushroom caps and cook for another 3-4 mins. Pour stock into pot adding fresh thyme.
  3. Let soup simmer for 15 mins before removing thyme from pot. Carefully blend soup in batches and return to the pot.
  4. Stir in salt, pepper, and cream, adjusting seasoning as needed. Serve garnish with fresh parsley.

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