Cream of wild mushroom soup

Recipe uploaded by

Barney Desmazery

14 ratings

Recipe by Barney Desmazery

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1. Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp. Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
2. Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.

Why not try?

Mixed wild mushrooms are delicious seasoned and fried in olive oil or butter, then piled onto buttered toast and topped with a poached egg.

Per serving

347 kcalories, protein 8g, carbohydrate 20g, fat 27 g, saturated fat 16g, fibre 4g, sugar 5g, salt 0.89 g

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Ingredients

• 25g dried porcini (ceps)
• 50g butter
• 1 onion , finely chopped
• 1 garlic clove , sliced
• thyme sprigs
• 400g mixed wild mushrooms
• 850ml vegetable stock
• 200ml tub crème fraîche
• 4 slices white bread , about 100g, cubed
• chives and truffle oil, to serve

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Difficulty and servings

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Vegetarian

Ingredients

• 25g dried porcini (ceps)
• 50g butter
• 1 onion , finely chopped
• 1 garlic clove , sliced
• thyme sprigs
• 400g mixed wild mushrooms
• 850ml vegetable stock
• 200ml tub crème fraîche
• 4 slices white bread , about 100g, cubed
• chives and truffle oil, to serve

Per serving

347 kcalories, protein 8g, carbohydrate 20g, fat 27 g, saturated fat 16g, fibre 4g, sugar 5g, salt 0.89 g

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