Leek and Fennel Soup with Shittake Mushrooms

by Craven&ValleyLife


Serves: 2 main or 4 as a side dish. Prep: 6 mins. Cook: 20 mins


  • 2 large leeks
  • 3 cloves minced garlic
  • 1 large bulb fennel
  • 3 tbsp olive oil
  • Large pinch salt & pepper
  • 3 sprigs fresh thyme
  • 1l vegetable stock

To top

  • 50g shiitake mushrooms
  • 1 clove garlic (optional)
  • Sprig fresh thyme
  • Tsp olive oil
  • Pinch salt


  1. Prep the leeks by slicing them into approx 3cm thick dice.
  2. Add the leeks to a large pot with a tsp olive oil and fresh thyme and simmer for 5 minutes. Chop and dice the fennel then add to the pan with the chopped leeks and cook for a further 5 minutes. Once the leeks and fennel have softened add the minced garlic cloves and simmer for a further 1 minute.
  3. Add the 1l of vegetable stock and a large pinch of salt and pepper, the simmer for around 10 minutes. Using a hand blender or a food processor add the soup mix and blend until silky smooth.
  4. In a small frying pan, add a drizzle of olive oil, fresh thyme and chopped shiitake mushrooms and gently fry until browned and slightly crispy (optional) add the minced garlic to the mushrooms and fry for a further 1 minute until cooked.
  5. Serve the creamy soup into two bowls then add the shiitake mushrooms.
  6. Swirl a glug of olive oil on top and garnish with the fennel leaves.

Discover more recipes at

Craven&ValleyLife Autumn 22