Cream of wild mushroom soup

Cream of wild mushroom soup

  • 1
  • 2
  • 3
  • 4
  • 5
(60 ratings)

Prep: 30 mins Cook: 40 mins

Easy

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

  • Freezable
  • Easily doubled
  • Vegetarian

Nutrition: per serving

  • kcal347
  • fat27g
  • saturates16g
  • carbs20g
  • sugars5g
  • fibre4g
  • protein8g
  • salt0.89g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 25g dried porcini (ceps)
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, sliced
  • thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 400g mixed wild mushrooms
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 850ml vegetable stock
  • 200ml tub crème fraîche
  • 4 slices white bread, about 100g, cubed
  • chives and truffle oil, to serve

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (74)

Yolanda Long's picture
5

I have never made mushroom soup before and this recipe is brilliant. I roasted the mushrooms and like other readers I didn't have all the specified ingredients. I used tarragon and it was lovely. I kept some roasted mushrooms back and added for more texture. Have fat crème fraiche mixed with milk works fine! Lovely recipe, just yummie!

Janine417's picture
5

Excellent recipe. I used half fat creme fraiche, for the mushrooms I just used standard white mushrooms as that was all I had in the fridge. I also added a little tarragon and plenty of black pepper. I think I will double the garlic next time as we all love garlic in our house! Husband said it was the best mushroom soup he had ever tasted. Thumbs up!

catie74's picture

I too use half fat crème fraiche and didn't bother with the croutons as we generally don't like them with soup, so just used spray oil instead of butter, cutting the calories and fat. A delicious soup especially when made with strong mushrooms. I also upped the garlic and added a splash of sherry, but have also added some mustard too

caryntay's picture
5

Excellent soup with so much flavour! I used white button mushrooms instead of wild ones with 1.5x the amount of porcini. Also used 3 garlic cloves, added salt and a teaspoon of sugar to give the soup a tasty kick. I skipped the sieve part so I could achieve more texture. Everyone loved it!

fairystoryteller's picture
5

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
5

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
5

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
5

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

kaikins's picture
5

Simple yet incredibly tasty and creamy.

goldie3's picture
5

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
5

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

vondoyle1's picture
5

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

bimbobaby's picture
5

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
5

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!

Pages

Questions (1)

Emily271's picture

I've just made this soup and it tastes really gritty...any ideas why? I thought it might be the dried mushrooms weren't soaked long enough?
Also it tastes quite sour, would cream instead of creme fraiche rectify this?
Thank you!

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…