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Sourced and Seasoned: Mushroom, Leek and Rice Soup

Beautiful autumn produce is in abundance at the Market, so when ‘Sourced and Seasoned’ contributor, Renée (Hungry Bear Grazing) visited Harvest Hall to shop for her next recipe, she certainly was spoilt for choice.

The outcome? A hearty, one-pot Mushroom, Leek and Rice Soup to warm the soul on those chilly autumn days. Similar to a mushroom risotto (only much easier to make), Renée has used a heavy cream-based broth to thicken the consistency of the soup, which can be subbed out for coconut milk if you’re after a lighter take.

Download your copy of the recipe here and learn a little more about Renée’s second autumn dish below.


This cosy, wholesome mushroom, leek and rice soup has all the autumn feels and comes together in just one pot. This recipe reminds me of a mushroom risotto, however I do find it to be slightly easier and yet just as flavoursome. I love how it comes together with little effort, and the final result will leave even the hungriest of bellies full and satisfied, especially when it’s served with toasted buttery, garlic bread.

This creation is loaded with my favourite fresh seasonal produce from Prahran Market, including leek, mushrooms, celery, carrot and onions. Add to this a hearty cream-based broth made from stock, herb mix-ins, parmesan cheese and heavy cream, and you’ve got yourself one abundant meal.

A big thanks to my friends at Prahran Market. This recipe features a few of my favorite growers/traders including; mushrooms from Damian Pike Wild Mushroom, produce from Pino’s Fine Produce, rice from 53 Degrees East and parmesan from Maker and Monger.

Happy cooking xx

– Renée Drochmann
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