Mushroom and Leek Rarebit


We’ve lightened up Welsh rarebit, a hearty fork-and-knife hot sandwich, by making it with prepared butternut squash soup and adding leeks, which are the emblem of Wales. The result is hearty pub fare that you won’t feel guilty tucking into.

  • 4Servings


  • 1/2 Tbs. butter
  • 1/2 Tbs. olive oil
  • 4 oz. white or cremini mushrooms, sliced (1 1/2 cups)
  • 1 large leek, halved lengthwise, white and pale green parts thinly sliced (1 cup)
  • 1/2 cup prepared low-sodium butternut squash soup
  • 1/2 tsp. fresh thyme leaves, plus more for garnish
  • 2 oz. reduced-fat or fat-free Cheddar cheese, shredded (1/2 cup)
  • 2 large eggs, lightly beaten
  • 4 slices rustic bread (5-inches long x 1/2-inch thick)


1 Preheat broiler to high. Line broiler tray with foil, and coat with cooking spray.
2 Melt butter with olive oil in medium saucepan over medium heat. Add mushrooms and leek, and cook 8 to 10 minutes, or until mushrooms are tender, stirring occasionally. Stir in butternut squash soup and thyme, and bring to a boil. Remove from heat, and gradually stir in cheese. Season with salt and pepper,if desired. Stir in beaten eggs.
3 Toast bread under broiler on prepared tray 30 seconds, or just until crisp. Top each toast with ¼ cup rarebit mixture. Broil 2 to 3 minutes, or until lightly browned on top and heated through. Garnish with thyme leaves.

Nutrition Information

  • Calories: 211
  • Carbohydrate Content: 23 g
  • Cholesterol Content: 105 mg
  • Fat Content: 8 g
  • Fiber Content: 2 g
  • Protein Content: 19 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 184 mg
  • Sugar Content: 2 g