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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.

Per serving

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

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Results 1-20

• Karen

  12 November 2007

  Karen rated and commented on this recipe

  

  so easy, and so tasty!!

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• topchef

  29 November 2007

  topchef rated and commented on this recipe

  

  Local supermarket didn't have mixed wild mushrooms so used chestnut mushrooms instead, worked really well, a lovely creamy soup.

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• Sam

  11 January 2008

  Sam rated and commented on this recipe

  

  This recipe is easy to make and tastes delicious. I will make it again.

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• yummy

  27 January 2008

  yummy rated and commented on this recipe

  

  This was awesome - better fresh but lasted okay as lunch for work,

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• josie

  31 January 2008

  josie commented on this recipe

  yes I tried it yesterday and its delicious. What I did was, I divided the mixture before adding the creme fraiche and tried one of the portions by replacing the creme fraiche with light plain youghurt as it contains less calories. The taste is a little soury but its still very good. Well done to your recipes - they are lovely and its not the first time that I astonished and impressed my friends with your meals. Thank you.

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• Petra

  01 April 2008

  Petra rated this recipe

  

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• scottmcclean

  05 May 2008

  scottmcclean commented on this recipe

  Impressed. Very rich, thick and tasty!

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• loopy lou

  01 September 2008

  loopy lou commented on this recipe

  Help!!!! Any idea where i will get truffle oil from? Thanks

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• Barney

  16 October 2008

  Barney commented on this recipe

  Josie, that is very kind of you it's always nice to get positive feedback. Loopy lou, larger supermarkets and good delis should sell it but if you can't find any a slick of decent olive oil or walnut oil would still be lovely. I'm going to make a concerted effort to answer more of your comment questions from here on in. Bx

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• patsyann

  16 October 2008

  patsyann commented on this recipe

  I would like to try this recipe as I have just picked loads of wild mushrooms! Can I freeze the soup for Christmas? and if so, at what stage?

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• Barney

  16 October 2008

  Barney commented on this recipe

  The soup can be frozen at the end of step 1. When defrosted it may look like it's split slightly but give it a stir when heating it through and it should all come back together and if it's a little thick just add a splash more stock. Hope this helps Bx

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• buttermere4

  18 October 2008

  buttermere4 commented on this recipe

  Lovely simple soup, I made it with the last of the summer golden chanterelles with lots of winter (brown) chanterelles of which there are hundreds at the moment! So I expect to make lots more and freeze. I haven't got truffle oil so used sesame oil on one lot and a good olive on another batch - both very nice.......... I took some in my flask and had it for my lunch in the forest at the spot where I picked the mushrooms! It felt appropriate and I'm sure tasted better.

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• Frantic Flapjack

  01 December 2008

  Frantic Flapjack commented on this recipe

  This recipe is fabulous. The best I've ever tasted. The whole family raved about this one.

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• nemo

  07 December 2008

  nemo commented on this recipe

  I'd like to prepare this soup for xmas day but living in Egypt cannot get creme fraiche. Can I substitute Sour cream or would normal cream be better?

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• pate

  16 December 2008

  pate commented on this recipe

  Nemo, Hi I live in Japan and we can't get creme fraiche there either so what I always do is mix equal quantities of sour and dbl cream which gives something that tastes pretty close to creme fraiche

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• Mad Mrs Monkey

  17 January 2009

  Mad Mrs Monkey commented on this recipe

  This soup is gorgeous, however I tend to just blend the soup a little so that there are still little chunks of mushroom for texture. mmmmmmm......

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• Cupcake

  28 January 2009

  Cupcake rated and commented on this recipe

  

  I made this soup for a starter at a dinner party and it was fantastic absolutely no bother to cook although I didnt make the croutons and found that is was such a wonderful texture when blitzed that I didnt sieve - will definitely make again as it is perfect for lunch, tea or just a bowl of comfort!!!

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• Rose

  17 February 2009

  Rose commented on this recipe

  Can someone kindly advise the number of portions for this recipie. I need to make it at the weekend and keen to get an answer ASAP. Many tks.

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• dean001

  25 February 2009

  dean001 rated and commented on this recipe

  

  it is very nice if you have never tied it you must be mad

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• themaster1305

  26 February 2009

  themaster1305 commented on this recipe

  REALLY NICE WOULD RECOMMEND IT.

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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, salt 0.89 g

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