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Tobie’s Mushroom and Leek Soup

Denis Walter
Article image for Tobie’s Mushroom and Leek Soup

Tobie’s Mushroom and Leek Soup

Serves four


  • 2 tablespoons extra virgin olive oil
  • 1 onion, peeled and finely diced
  • 1 stick celery (60g), washed finely diced
  • 1 large leek (160g) trimmed,washed and finely sliced 
  • 4 cloves garlic, peeled and finely sliced
  • 10g picked rosemary, coarsely chopped
  • 2 bay leaves, fresh or dried
  • 500g mushrooms, sliced 5mm thick
  • parmesan cheese for finishing
  • truffle oil for finishing (optional)


In a pot large enough to comfortably hold all of the ingredients heat the two tablespoons of olive oil over a medium heat.

Add the onion, celery, leek, garlic rosemary and the bay leaves and gently saut? while stirring for about ten minutes or until the onion is soft, translucent and without colour.

If you find the heat is too intense reduce it to low, the timing in this step is not important.

The importance is the texture of the onion.

Once the vegetables are soft increase the heat to high, add the mushrooms and cook while stirring for five minutes or until the mushrooms begin to brown.

Add the stock or water, bring to the boil and then reduce to a simmer for 30 minutes.

Use a blender, stick blender or food processor to pulse the soup so it’s not a puree and still retains texture.

Serve with a cheeky grating of parmesan and a drizzle of olive, chili or truffle oil.

Denis Walter