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Leek, Mushroom and Rice Creamy Soup Recipe
Ash Tyrrell

Creamy Leek, Mushroom and Rice Soup Recipe

I’ve always loved cozy soups, and this leek, mushroom, and rice creamy soup quickly became my go-to comfort food. After making it a few times, I realized how versatile and satisfying it is. The creamy texture paired with tender vegetables and fluffy rice makes it perfect for chilly evenings.
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Total Time 28 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tbsp plant-based butter – adds a subtle richness; I prefer vegan butter for creaminess.
  • 2 leeks one finely chopped, one diced – gives a mix of texture and depth of flavor.
  • 3 shallots finely chopped – balances the leek’s mildness.
  • 4 cloves garlic minced – enhances the aroma and earthy flavor.
  • 250 g mushrooms roughly chopped – chestnut mushrooms work best for a meaty texture.
  • 1 red pepper bite-size pieces – adds sweetness and color.
  • 2 sticks celery finely chopped – provides freshness and a slight crunch.
  • 200 g pouch rice and quinoa mix – easy shortcut for quick cooking; pre-cooked rice also works.
  • 250 ml plant-based single cream – makes the soup creamy without dairy.
  • 700 ml boiling water mixed with a stock cube – forms the flavorful base.
  • 1 tsp dried sage – earthy notes complement mushrooms.
  • 1 tbsp smoked paprika – gives subtle warmth and smokiness.
  • 1 tsp tamari optional – for an umami boost.
  • Salt and pepper to taste – adjust as needed.

Method
 

  1. Start by cleaning and chopping all your vegetables. I like cutting one leek finely and the other into chunks to get a mix of textures in the soup. It really enhances the mouthfeel.
  2. Melt the plant-based butter in a large pot. Add celery, leeks, and shallots, frying gently for about five minutes. Then stir in garlic, mushrooms, and red pepper until soft.
  3. Mix in smoked paprika, sage, and optional tamari. Pour in boiling stock and plant-based cream, seasoning with salt and pepper. Let the soup simmer on low for 10 minutes to meld flavors.
  4. Heat your rice and quinoa pouch, then stir it into the soup. Taste and adjust seasoning. Serve hot with fresh herbs for a beautiful presentation

Notes

  • I love to toast the mushrooms before adding for extra flavor.
  • I sometimes blend half the soup for a smoother texture while leaving some chunks for bite.
  • Adding a squeeze of lemon at the end brightens up the flavors.
  • I make a big batch and refrigerate leftovers—they taste even better the next day.