Cozy Leek, Mushroom, and Rice Creamy Soup for Chilly Evenings

Creamy vegetable soup is a warm and comforting dish that brings together wholesome ingredients and rich flavors.

This recipe uses leeks, mushrooms, and rice to create a satisfying meal that’s perfect for any time of year.

The gentle sweetness of the leeks pairs wonderfully with the earthy taste of mushrooms.

Adding rice gives the soup a nice thickness, making it both filling and enjoyable.

Fresh ingredients and thoughtful seasoning turn this simple soup into something special you’ll want to make again and again.

Anyone who loves cooking will enjoy how easy yet delicious this classic comfort food can be.

Why Leek, Mushroom, And Rice Creamy Soup Comforts You

• Minimal Prep Magic: Chop everything beforehand and transform simple ingredients into a luxurious soup in under 30 minutes.
• Plant-Powered Nutrition Boost: Packed with hearty vegetables, protein-rich quinoa, and creamy textures that satisfy without meat.
• Customizable Flavor Adventure: Easily adjust spices, swap ingredients, and create a personal culinary experience that matches your taste preferences.
• One-Pot Wonder: Minimal dishes, simple cooking technique, and streamlined process make this recipe perfect for busy weeknight dinners or lazy weekend meals.

Leek, Mushroom, And Rice Creamy Soup Ingredient Notes

• Leeks: Mild onion-like flavor that adds depth to the soup's foundation.
• Shallots: Sweet and delicate allium that enhances overall taste profile.
• Celery: Provides a subtle earthy crunch and aromatic base.
• Garlic: Robust flavor booster with classic savory notes.

• Mushrooms: Meaty texture with umami-rich earthiness.
• Red Pepper: Adds mild sweetness and vibrant color.

• Smoked Paprika: Brings smoky warmth and complex depth.
• Dried Sage: Herbal and slightly peppery traditional soup herb.
• Tamari: Optional umami-rich soy sauce alternative.
• Salt and Pepper: Essential for balancing and brightening flavors.

• Vegetable Stock: Foundational liquid with vegetable depth.
• Plant-Based Cream: Smooth, rich texture without dairy.

• Rice: Soft, comforting grain that adds substance.
• Quinoa: Protein-rich seed with nutty undertones.

• Fresh Herbs: Optional garnish for extra brightness.
• Plant-Based Butter: Used for initial vegetable sautéing.

How To Make Leek, Mushroom, And Rice Creamy Soup

Step 1: Prep Veggie Foundation

• Leeks
• Shallots
• Celery
• Garlic
• Red pepper
• Mushrooms

Remove stems and clean veggies thoroughly before cutting

Step 2: Create Aromatic Base

Heat plant-based butter in large pot over medium flame

• Leeks
• Shallots
• Celery

Cook for 5 minutes until vegetables soften and become translucent

• Garlic
• Red pepper
• Mushrooms

Continue cooking 5-8 minutes until mushrooms release moisture

Step 3: Elevate Flavor Profile

• Smoked paprika
• Dried sage
• Tamari (optional)

Pour hot vegetable stock and plant-based cream

Season generously with salt and pepper

Cover pot and reduce heat

Simmer gently for 10 minutes

Step 4: Incorporate Hearty Grains

Microwave rice and quinoa pouch per package directions

Fold cooked grains into soup

Stir gently to distribute evenly

Step 5: Final Flourish

Taste and adjust seasoning as needed

Ladle into warm bowls

• Fresh herbs
• Drizzle of plant-based cream

Serve immediately while steaming hot

Helpful Tricks For Leek, Mushroom, And Rice Creamy Soup

• Boost Vegetable Flavor: Sauté leeks, shallots, and celery slowly to develop deep, rich flavors before adding other ingredients.
• Perfect Texture Trick: Use partially cooked rice and quinoa pouch to maintain ideal soup consistency without overcooking grains.
• Smart Seasoning Strategy: Layer flavors by adding smoked paprika and dried sage during sautéing, then adjust salt and pepper at the end for balanced taste.
• Creamy Consistency Hack: Blend a portion of the soup to create a thicker, more luxurious texture while keeping some vegetable chunks for interest.
• Dietary Flexibility Option: Swap plant-based cream with coconut milk for a different flavor profile or use gluten-free tamari to make the recipe celiac-friendly.

Best Way To Store Leek, Mushroom, And Rice Creamy Soup

• Refrigerate: Store leftover soup in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Freeze: Pour cooled soup into freezer-safe containers, leaving some space for expansion, and freeze up to 2-3 months for later enjoyment.
• Reheat Stovetop: Transfer frozen or chilled soup to a pot, warm over medium-low heat, stirring occasionally to prevent scorching and maintain creamy texture.
• Microwave Option: Place soup in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each interval to ensure even warming.

What To Serve With Leek, Mushroom, And Rice Creamy Soup

• Crisp Wine Companion: Pour a crisp Sauvignon Blanc or unoaked Chardonnay to complement the earthy mushroom and leek flavors, cutting through the creamy richness with bright acidity.
• Rustic Bread Sidekick: Serve alongside crusty sourdough or whole grain bread, toasted and lightly buttered, to provide a delightful textural contrast and help soak up the velvety soup.
• Herbal Green Garnish: Top with fresh chopped chives, parsley, or microgreens to add a vibrant, zesty layer that brightens the soup's deep, warm undertones and introduces a fresh, crisp element.
• Nutty Crunch Topper: Sprinkle toasted pumpkin seeds or sliced almonds over the soup to introduce a delicate crunch and nutty depth that enhances the mushroom's earthy character.

Try These Leek, Mushroom, And Rice Creamy Soup Variations

• Gluten-Free Adaptation: Replace tamari with coconut aminos for a soy-free option. Use certified gluten-free vegetable stock and ensure all ingredients are gluten-free certified.
• Low-Carb Version: Swap rice and quinoa with cauliflower rice or diced zucchini. Reduce overall carbohydrate content while maintaining the creamy soup texture.
• Protein-Packed Alternative: Add cooked white beans or lentils instead of rice. Incorporate plant-based protein powder for extra nutritional boost and thickness.
• Spicy Herbal Variation: Increase red pepper amount and add fresh thyme. Include a dash of chili flakes for enhanced warmth and depth of flavor.

Answers To Leek, Mushroom, And Rice Creamy Soup FAQs

• What makes this soup a great vegetarian option?

This soup is packed with plant-based ingredients like leeks, mushrooms, and grains, providing a nutritious and satisfying meal without meat, offering a balanced combination of proteins and vegetables.

• Can I make this soup ahead of time?

Yes, this soup can be prepared in advance and reheated gently on the stovetop. The flavors actually develop and enhance when allowed to sit for a few hours or overnight.

• Is this recipe gluten-free?

The recipe is naturally gluten-free when using gluten-free tamari and ensuring the vegetable stock and plant-based cream are certified gluten-free. Always check ingredient labels to confirm.

• How can I add more protein to this soup?

You can incorporate extra protein by adding cooked white beans, tofu cubes, or a sprinkle of nutritional yeast to boost the protein content and create a more filling meal.

Cozy Leek, Mushroom, and Rice Creamy Soup Recipe

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4.5 from 37 reviews

• Total Time: 28 minutes
• Yield: 4 1x

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Description

Hearty Leek, Mushroom, and Rice Creamy Soup blends earthy mushrooms and delicate leeks into a comforting winter meal. Silky textures and rich flavors invite warmth with each spoonful, making you crave another delightful serving.

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Ingredients

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Main Ingredients:

• 250g mushrooms, roughly chopped
• 200g pouch rice and quinoa mix
• 2 leeks (one finely chopped, one diced)
• 1 red pepper, cut into bite-size pieces

Aromatic Vegetables:

• 3 shallots, finely chopped
• 4 cloves garlic, minced
• 2 celery stalks, finely chopped

Liquid and Seasoning Ingredients:

• 250 milliliters (8.45 fluid ounces) plant-based single cream (Oatly, Alpro, or Elmlea work well)
• 700 milliliters (23.67 fluid ounces) boiling water mixed with 1 vegetable stock cube
• 1 tablespoon plant-based butter
• 1 teaspoon dried sage
• 1 tablespoon smoked paprika
• 1 teaspoon tamari (optional)
• Salt and pepper to taste

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Instructions

1. Prepare the culinary workspace by thoroughly chopping leeks, shallots, celery, garlic, red pepper, and mushrooms into uniform pieces.
2. Warm plant-based butter in a spacious pot over moderate heat, creating a golden foundation for flavor development.
3. Gently introduce leeks, shallots, and celery into the melted butter, allowing them to soften and become translucent with occasional stirring, approximately 5 minutes.
4. Incorporate garlic, red pepper, and mushrooms, continuing to sauté until vegetables release their aromatic essences and achieve a tender consistency, roughly 6-7 minutes.
5. Enhance the flavor profile by sprinkling smoked paprika and dried sage, creating depth and complexity in the mixture.
6. Pour hot vegetable stock and plant-based cream into the vegetable medley, creating a luxurious liquid base.
7. Season the emerging soup with salt and pepper, ensuring a balanced taste throughout.
8. Reduce heat to low, cover the pot, and allow the soup to gently simmer for 10-12 minutes, enabling ingredients to meld harmoniously.
9. While soup simmers, prepare the rice and quinoa pouch according to package instructions, ensuring precise cooking.
10. Delicately fold the cooked grains into the soup, integrating them seamlessly with the creamy liquid.
11. Perform a final taste assessment, adjusting seasonings as necessary to achieve optimal flavor balance.
12. Ladle the steaming soup into serving bowls, garnishing with fresh herbs or a delicate drizzle of plant-based cream for an elegant finishing touch.

Notes

• Prep Efficiently: Chop all vegetables beforehand to streamline cooking and ensure even cooking times.
• Sauté Secrets: Use medium heat and allow vegetables to caramelize slightly for deeper, richer flavor profiles.
• Plant-Based Adaptability: Easily swap ingredients for gluten-free, low-sodium, or allergen-friendly versions without compromising taste.
• Texture Enhancement: Toast rice and quinoa briefly in the pot

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Lunch, Dinner, Snacks
• Method: Sautéing
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 240
• Sugar: 3g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg