Mushroom Leek Zucchini Soup

Marty McGee @ McGee Home Garden
Umami Magic
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soup
Cuisine American, French
Servings 4


  • 2 pounds Crimini Mushrooms, sliced ¼-inches
  • 2 large Leeks, sliced ¼-inches
  • 1 medium Zucchini, chopped/sliced as desired
  • 2 tsp TJ's Umami Powder (garlic, mushroom, salt, red pepper flakes)
  • 32 ounces Vegetable Broth (or Water + Bouillon)
  • ¼ cup Creamy Oat Milk or Heavy Cream
  • 10 Tbsp Vegan Butter


  • Put sliced mushrooms into a large pot with butter; saute until soft, about 20 minutes.
    Add leeks. Cook for another 10 minutes, stirring often, integrate the leeks.
    Add zucchini, stir in. Next, stir in flour + seasonings. Make sure to de-clump the flour.
    Cook for another 10 minutes, stirring often.
    Add all broth. Bring to a boil. Turn down heat. Simmer for about 20-25 minutes.
    Remove from heat.
    For a smooth soup, use an immersion blender to puree a little soup at a time. Once pureed to desired consistency.
    Pour back into a pot or a crock.
    Add cream/milk, stirring in gently. Ready to Serve.

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