Fennel and Leek Soup with Mushrooms


  • 3 tablespoons KORMOS extra olive oil divided
  • 1 pound crimini mushrooms stems removed, sliced
  • 6 leeks white and pale green parts only
  • 2 fennel bulbs chopped into a large dice.
  • 1 small bunch thyme tied with kitchen string
  • 1 teaspoon kosher salt
  • 5-6 cups low-sodium vegetable or chicken broth

For Additional Garnish

  • sour cream plain yogurt, or sour cream alternative
  • chopped chives
  • fresh thyme leaves
  • toasted croutons


  1. In a large dutch oven heat 1 tablespoon olive oil over medium heat. Add thyme and mushrooms and sauté until the mushrooms brown and give off most of their liquid. Remove from heat. Transfer mushrooms to a small mesh strainer, set over a bowl and set aside. Reserve thyme.
  2. Fill a large bowl with water. Slice the leeks lengthwise, then chop them cross wise into half inch pieces. Transfer the leeks to the bowl of water. Using your hands, agitate the vegetables in the water to dislodge any trapped grit and dirt. With your hands, working in batches, scoop the leeks to a salad spinner and spin dry.
  3. Add 2 more tablespoons olive oil to the dutch oven and heat over medium heat. Add leeks, fennel, reserved thyme and salt stir to combine. Cover and simmer for about 8 minutes, stirring occasionally, until vegetables are tender and translucent. Add vegetable broth, bring to a simmer, cover and cook for 15 minutes. Remove from heat. Remove thyme bunch (most of the leaves should have come off during this simmer and you're really just removing the stems).
  4. Working in batches transfer leek mixture to blender and puree until smooth.
  5. Warm soup over medium heat.
  6. Before adding mushrooms, make sure they have drained all their liquid -- you may have to use some paper towel too pat them dry. (This is so the mushroom juice doesn't discolor the soup). Add half of the mushrooms to the soup and stir to combine.
  7. Ladle soup into bowls, garnish with reserved mushrooms. Also try some of the optional garnishes for presentation and flavor.

Recipe Notes

When pureeing hot liquid, only fill the container about half full. Put the lid on the container tightly, then cover with a dish towel to prevent splatters and/or burns.

Nutrition Facts


Amount Per Serving


  % Daily Value*

Total Fat 8g                                    


Saturated Fat 1g                            


Cholesterol 0mg                             


Sodium 509mg                                 


Potassium 990mg                                 


Total Carbohydrates 23g                     


Dietary Fiber 4g                                     


Sugars 5g


Protein 8g                                         



Vitamin A                                          


Vitamin C                                          






* Percent Daily Values are based on a 2000 calorie diet.