Cream of wild mushroom soup

Cream of wild mushroom soup

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(59 ratings)

Prep: 30 mins Cook: 40 mins


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



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

  • 1 onion, finely chopped



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

  • 1 garlic clove, sliced
  • thyme sprigs


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

  • 400g mixed wild mushrooms



    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


  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.

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Comments (73)

strawberryfields01's picture

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

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

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

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

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. :)

bails_6's picture

lovely soup, would definitely and will make again soon.

rsg283's picture

easy delicious dish already made it twice =)

wendypatterson's picture

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

florence100's picture

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

maxirc's picture

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

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

barney2000's picture

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

nance1's picture

really nice rich soup i used parsley. royston

nance1's picture

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

themaster1305's picture


dean001's picture

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

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!!!


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