Creamy parasol mushroom and leek soup

“Discover the earthy flavors of our creamy Parasol Mushroom Soup recipe, made with freshly foraged mushrooms, simple ingredients, and a touch of creaminess. Perfect for a cozy meal or an elegant starter!

Making creamy parasol mushroom and leek soup

Dehydrated mushrooms are a powerhouse ingredient in the kitchen, offering intense flavor, long shelf life, and incredible versatility. Drying concentrates their umami, making them a fantastic flavor booster for soups, stews, sauces, and broths. They’re lightweight and easy to store, perfect for those who enjoy preserving the harvest or building a pantry of gourmet staples.

To use, simply rehydrate in warm water for 15-20 minutes, and don’t discard the soaking liquid—it’s a rich mushroom stock that can enhance any dish. Dehydrated mushrooms are also excellent ground into a powder to create a seasoning that adds depth to recipes like risotto, scrambled eggs, or even roasted vegetables. Their concentrated nutrients make them a handy way to add a healthy boost to meals all year long.

Serves:

4-6 people

Time to Prepare:

30 min

Time to cook or cure:

30 min

Skill

Soup making, rehydrating

Serves:

4-6 people

Time to Prepare:

30 min

Time to cook or cure:

30 min

Skills:

Soup making, rehydrating

Ingredients & Tools

Ingredients

300 g dried parasol mushrooms
2 medium onion, finely chopped
1 medium leek, sliced into thin rounds (white and light green parts only)
40 gram tablespoons butter
30 ml soy sauce
200 ml double cream
500 ml water
2 sprigs fresh thyme
2 bay leaf
1 teaspoon Freshly ground black pepper, to taste
Chives, finely chopped (for garnish)

Tools

large pot
cutting board
chef’s knife
wooden spoon
ladle
colander to dry leek

Useful guidelines

Umami flavouring

Adding dried mushrooms directly enhances the umami without the need for soaking.
This hearty soup works well as a main course or a comforting starter.

Directions

Simply follow these steps in order to make Creamy Parasol Mushroom and Leek Soup :

1. Sauté the Vegetables

Dice and slice all your prep.
Melt the butter in a large pot over medium heat.
Add the chopped onion and sauté for 1 minute.
Add 2 bayleaf and black pepper corn and sauté for 3–4 minutes until softened but not browned .
Add the leek and sauté on low heat for another 5 minutes, occasionally stirring, until sweet and softened but not browned .
Stir in the chopped dried mushrooms and add the soy sauce.
Cook for another 5 minutes, stirring occasionally

2. Add the Herbs and Liquid

Add the thyme to the pot.
Pour in 200 ml of cream and 500 ml water. Stir well.
Bring to a gentle simmer and cook for 20 more minutes, allowing the flavors to meld.

3. Finish with Seasoning

Reduce the heat to low and add salt to taste
Serve sprinkled with chives and a side of with marbled tomato buns and

Tips

Adding dried mushrooms directly enhances the umami without the need for soaking.
This hearty soup works well as a main course or a comforting starter.

Storage Tips:

Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve the mushroom’s delicate flavor.
Freezing: This soup freezes well! Allow it to cool completely, then transfer to a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat gently.
Reheating Tip: If the soup thickens after storage, stir in a splash of water, broth, or cream to return it to your preferred consistency.