Cream of wild mushroom soup

Cream of wild mushroom soup

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(55 ratings)


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Cooking time

Prep: 30 mins Cook: 40 mins

Skill level



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 info

Nutrition per serving

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  • 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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  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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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?

5boroughsnhs's picture


Any idea where i will get truffle oil from?


scottmcclean's picture

Impressed. Very rich, thick and tasty!

jossie's picture

yes I tried it yesterday and its delicious. What I did was, I divided the mixture before adding the creme fraiche and tried one of the portions by replacing the creme fraiche with light plain youghurt as it contains less calories. The taste is a little soury but its still very good. Well done to your recipes - they are lovely and its not the first time that I astonished and impressed my friends with your meals. Thank you.

snowflake81's picture
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This was awesome - better fresh but lasted okay as lunch for work,

classified's picture
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This recipe is easy to make and tastes delicious.

I will make it again.

jolkerr's picture
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Local supermarket didn't have mixed wild mushrooms so used chestnut mushrooms instead, worked really well, a lovely creamy soup.

kljones's picture
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so easy, and so tasty!!