Smoked Mushroom Soup


Loaded with vitamin D and potassium, mushrooms make this soup a veritable health tonic.



4 Tbsp kosher salt
6 tsp brown sugar
1 ½ Tbsp black pepper, roughly cracked
2 lbs cremini mushrooms, washed and quartered
2 C kaymak or labneh (may substitute double cream)
2 medium leeks, split and washed
4 garlic cloves, smashed
1 Tbsp porcini powder
1 tsp black mustard seeds
1 tsp black peppercorns, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground star anise
1 ½ C vegetable stock
Olive oil, to garnish



  • Sous vide pouches
  • Sous vide circulator
  • Vacuum sealer
  • Small mixing bowl
  • Smoker or smoking gun
  • Blender
  • Chinois


Prepping time: 10 minutes / Cooking time: 35 minutes (excludes sous vide cooking time)




  1. Combine the salt, sugar, and pepper in a small mixing bowl. Place the mushrooms into the bowl, and firmly press the rub into the mushrooms. Allow the excess to fall off .
  2. Place the mushrooms in a sous vide pouch and seal. Allow the mushrooms to cure for 1 hour in the sealed sous vide pouch.
  3. Once cured, remove the mushrooms from the pouch and smoke using a smoker or smoking gun (you may seal in another pouch to enhance the flavor, about a half hour to 1 hour, if desired). Set a circulator to 181°F (83°C).
  4. In a large sous vide pouch, combine the smoked mushrooms (leave a few out for garnish) with the kaymak/labneh, leeks, garlic, and remaining spices.
  5. Evenly distribute the ingredients in a single layer and seal. Cook in water bath for 4 hours or until tender. While still hot, transfer the pouch contents to a blender.
  6. Slowly add the vegetable stock while blending until smooth, about 4 to 6 minutes. Strain through a chinois.

To Serve:

Dish into a bowl and drizzle with olive oil. Top with extra smoked mushrooms.

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