Cream of wild mushroom soup

Cream of wild mushroom soup

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(48 ratings)

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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

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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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.

dizzycooking's picture

Rich and creamy, perfect for a cold day. I couldn't get hold f wild mushrooms, so instead mixed mini portobellos and oyster mushrooms instead lovely

vikabe's picture
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First mushroom soup I've tried - couldn't find any ceps in my local shops so left it out and it still tasted lovely!

ann-marie22's picture

Friends arriving for Sunday lunch....oh dear forgot starter....had mushrooms and basic ingredients needed for this. What a success, absolutely delicious and so very easy to make and impress!

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