Cream of wild mushroom soup

Cream of wild mushroom soup

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(47 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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mpoltorak's picture
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My husband and I enjoyed this soup. I used a third of a pot of half fat creme fraiche instead of cream which was more than enough to make the soup delicious.

mpoltorak's picture
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My husband and I enjoyed this soup. I used a third of a pot of half fat creme fraiche instead of cream which was more than enough to make the soup delicious.

pollypoptart's picture

I've made this one before - without the porcini and with normal button mushrooms, but i was really impressed all the same!

slgingell's picture
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Really creamy and tasty! Very easy to make- I didn't use the truffle oil to serve as thought it was lovely as it was. Like others I also did not sieve the soup after liquidising as I thought the texture was good anyway! Will definitely make again!

notthebestchef's picture
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Great soup!

Made this last night and it went down very well. Couldn't get the wild mushrooms so used all Chestnut and Porcini. Also made it with half fat Creme Fraiche which might have effected the flavour, so after a taste test was a bit naughty and added a bit dollop of double cream :) Forgot the truffle oil to drizzle but will do this when I have the left overs for lunch later. Anyway, it was delicious. Unfortunatley the same cannot be said for the home made bread I attempted which resembled a house brick. You win some, lose some!!

samanthaecclestone's picture
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This is really simple to do (i'm not very good at cooking) and tasted really nice. I added a little extra crem fresh as it's wasn't as creamy as i like. Will be doing this one again.
Really nice flavours and our two year old loved it as well "nnniiiiccceee".

roseqd7's picture
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Yummy!

benjaminjames's picture

Really nice, would definitely recommend this, flavours were extremely nice, and will make it again

strawberryfields01's picture
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This is a lovely soup!! I didn't use the Truffle Sauce at the end but it certainly didn't take anything away from the taste! I used normal mushrooms as opposed to the Wild. At another time, I used the full pack of Porcini (40g) instead of the 25g which gave a fuller strength of Mushroom and was still good :)

atkinst's picture
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Made it with some large portabello mushrooms and fried up some parmesan/sundried tomato bread croutons - lovely.

jimbob37's picture
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Didn't have any dried porcini, wild mushrooms or chives and truffle oil. Just used standard mushrooms and it was still divine. Whole family agreed we could have had it for lunch, tea and supper! Superb!

nesshavanessa's picture
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Delicious soup - extremely easy and the final product is creamy and scrummy!
However, i just used button mushrooms and it worked fine, i will certainly make it again!

katycooks's picture
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Utterly delicious!

mckforester's picture

As the wild muschrooms are out of season used chesnuts; stirred in about 2oz of dolcelata just before serving. Deliceous!

strawberryfields01's picture
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This is such a lovely and easy to make soup! It really is tasty and quite thick. I used double the ingredients and bought normal Tesco "no frills" mushrooms but used with the Wild Mushroom Porcini which really does add to the flavour. I skimmed off any excess butter and removed the Thyme sprigs before liquidising. If you double the ingredients, you get a good 3/4 of a pressure cooker pan full so good for the larger family :)

rachesi's picture
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Lovely soup, I'm not usually the biggest fan of mushrooms but this was fantastic. I didn't sieve mine as I like soups to be thick. My family loved this and I will definitely make it again.

buchan7767's picture

Tasty soup with a really intense flavour. Was a hit with my son..he asked for seconds!

matt66's picture
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I really enjoyed this recipe, so easy to make and tastes delicious. I did not pass mine through the sieve as i like my soups to be thick and hearty, it made no difference as it really tasted good. Would recommend you try this right away.

wendykr's picture
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Very nice; used half fat creme fraiche as its all I could get today and also added a splash of sherry, will definitely make it again.

toughtoplease's picture
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I made this for my cousin who's a vegetarian, her boyfriend and my parents, however we all agreed it was TOO 'mushroomy'. I think it needs more stock or less mushroom because it tasted very concentrated and overwhelming... in fact only my mum went back for seconds but my cousin and me didnt even finish ours. Not a bad soup, just some tweaking needed to be better. :)

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