Cream of wild mushroom soup

Cream of wild mushroom soup

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(53 ratings)

By

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Cooking time

Prep: 30 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

This rich and filling dish is the perfect way to use up end-of-season mushrooms on the cheap

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
347
protein
8g
carbs
20g
fat
27g
saturates
16g
fibre
4g
sugar
5g
salt
0.89g
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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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Method

  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.

Recipe from Good Food magazine, October 2007

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Comments

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fairystoryteller's picture
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I had some mushrooms to use up (mixture of chestnut, shitake and white ones) plus some double cream left from the weekend and was pleased to find a pack of dried ceps in the cupboard. So I made this soup making the obvious substitutions! Delish. It says you can freeze it and I will be doing that even though it will be a bit grainy and curdled in appearance once defrosted (I know it will sort itself out once reheating). Just had a bowl for lunch with toast and it was great - recommend you try it.

deedeeandme's picture

Excellent! Best Mushroom soup recipe for me, as I'm a huge fan of anything with Mushrooms!! Tried this out on my young daughter as she can be quite fussy. She "wolfed" it down and asked for seconds. If I can succeed with a new recipe with my little "guinea pig" then it's a winner!!!!!! Plan to do this again as part of my next Dinner Party when Hubby comes home. 10/10!

bowlofcustard's picture
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This was delicious. I only had 100ml of half fat creme fraiche, so I made it up with some 1% milk (thanks for the tip, kjmccarthy1). I also omitted the butter in an effort to cut the fat content further, substituting it for a smaller quantity of olive oil. I also had some mushroom ketchup in the cupboard, so I added a splash of that to make it even mushroomier, as I used chestnut and portobello mushrooms rather than wild.

kjmccarthy1's picture

Delicious and so simple. Added extra garlic to give it a bit of an edge. have also made it using milk instead of creme fraiche and it works fine

slgingell's picture
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This is delicious! I didn't have porcini mushrooms but used closed cup and chestnut mushrooms in the soup. Added a bit of cornflour to thicken it and seasoned with lots of pepper. I did whizz with a hand blender but didn't bother sieving as I liked having small bits of mushroom as texture.

rsp030780's picture

Made this soup lots of times now it is superb!!!! Mine sometimes looks alot darker then pic but the taste is amazing my favourite soup recipe :-)

newfoundland's picture

An excellent soup, the porcini is a must provides so much flavour, i used chestnut mushrooms instead of wild which was fine, have made several times now and goes down well with all the familly kids and adults alike

minicoopergirl's picture

First time I have made mushroom soup and it turned out fab, the only bit I decided to add was a tablespoon of plain flour to the mushrooms and onions before pouring over the stock just to thicken it, then carried on as per recipe...gorgeous

squeezylou1-2-3's picture

Very easy to make and very tasty

bluejay's picture
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I had no truffle oil so added a few drops of roasted sesame oil before serving - delicious!

kaikins's picture
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Simple yet incredibly tasty and creamy.

goldie3's picture
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Made this soup as starter for Christmas Day. Everyone (adults) loved it. Glad I made extra! Even more tasty the next day.

erington's picture
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Very delicious. I added some sherry for extra richness. I'll definitely make this again.

vondoyle1's picture
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Made this for a family pre Christmas lunch, totally amazing. Preparing another batch or the freezer

bimbobaby's picture
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Was delicious. When I was cooking it I didn't think I'd like it because of the smell (the dried porcini) it was so strong and turned my stomach. I was wrong though.

Didn't do the croutons had bread instead to dunk.

Didn't have truffle oil so used the walnut oil as suggested.

jollygiantswife's picture
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I actually made this with a load of mushrooms I got reduced in Tesco last night, didn't use porcini mushrooms just flat, chestnut and button mushrooms... Absolutely delicious! I too left it a little 'chunky' gorgeous with French bread!

elle1981's picture
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Really nice soup, good flavour.

bredakeaneshortt's picture
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Simple, earthy and very tasty.

rebekahj81's picture
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This was the first time I have ever made soup and this recipe was easy to do, worked perfectly and tasted amazing! I didnt bother making it smooth, just blended and left it with fine chunks and loved the textures. Cant wait to make it again, would definitely recommend.

dougall's picture

Very nice, will certainly make again.

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