Cream of wild mushroom soup

Cream of wild mushroom soup

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(47 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

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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bails_6's picture
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lovely soup, would definitely and will make again soon.

rsg283's picture
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easy delicious dish already made it twice =)

wendypatterson's picture
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We love this soup - usually use chestnut mushrooms and the ceps really give it a wonderful depth of flavour.

florence100's picture
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I made this beautiful mushroom recipe for a dinner party and everyone enjoyed it. Lovely deep, rich mushroom flavour. thanks Barney!

maxirc's picture
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I used a mix of chestnut and mini portobello mushrooms instead of the wild. I also used mixed dry mushrooms as cheaper than just porcini and left out the truffle oil! I don't think my use of different ingredients made a difference as the taste was amazing - kept it in the fridge and heated when fancied an easy and scrumptious meal - wonderful :)

uselessruthy's picture

I love mushroom soup - for a difference add 1tsp of whole grain mustard !

ashbrook's picture
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Just made this soup for lunch and it was simply delicious and so easy. Will definitely make this again soon

barney2000's picture
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very easy to make, and tastes great, very creamy, rich and filling1 lovely, i will definatly make it again soon xx

nance1's picture
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really nice rich soup i used parsley. royston

nance1's picture
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I really enjoyed the lovely creamy taste and it was not difficult to make. Royston.

themaster1305's picture

REALLY NICE WOULD RECOMMEND IT.

dean001's picture
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it is very nice if you have never tied it you must be mad

roseandjulius's picture

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.

leonbergersaurus's picture
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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!!!

madmrsmonkey's picture

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......

pate08's picture

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

nemographics's picture

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?

Frantic Flapjack's picture

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

buttermere4's picture

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.

ileszoo's picture

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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