Cream of wild mushroom soup

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• Royston

  06 May 2009

  Royston rated and commented on this recipe

  

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

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• Royston

  08 May 2009

  Royston commented on this recipe

  really nice rich soup i used parsley. royston

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• Barnett

  30 August 2009

  Barnett rated and commented on this recipe

  

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

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• Loraine

  02 September 2009

  Loraine rated and commented on this recipe

  

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

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• uselessruthy

  17 September 2009

  uselessruthy commented on this recipe

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

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• Maxine

  30 September 2009

  Maxine rated and commented on this recipe

  

  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 :)

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• Florence

  03 October 2009

  Florence rated and commented on this recipe

  

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

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• lorraine h.

  12 January 2010

  lorraine h. rated this recipe

  

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• dnursten

  16 February 2010

  dnursten rated this recipe

  

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• Wendy

  07 April 2010

  Wendy rated and commented on this recipe

  

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

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• rg283

  23 April 2010

  rg283 rated and commented on this recipe

  

  easy delicious dish already made it twice =)

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• mbailey

  11 May 2010

  mbailey rated and commented on this recipe

  

  lovely soup, would definitely and will make again soon.

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• Jo. x

  27 September 2010

  Jo. x rated and commented on this recipe

  

  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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• Chrispy Duck

  22 November 2010

  Chrispy Duck rated this recipe

  

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• WendyKr

  01 January 2011

  WendyKr rated and commented on this recipe

  

  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.

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• Matt66

  05 January 2011

  Matt66 rated and commented on this recipe

  

  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.

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• Julmun

  16 January 2011

  Julmun commented on this recipe

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

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• Rachel

  11 February 2011

  Rachel rated and commented on this recipe

  

  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.

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• Smithso

  05 April 2011

  Smithso rated and commented on this recipe

  

  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 :)

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• Mckforester

  12 April 2011

  Mckforester commented on this recipe

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

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http://www.bbcgoodfood.com/recipes/4756/

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Vegetarian

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

Per serving

347 kcalories, protein 8g, carbohydrate 20g, fat 27 g, saturated fat 16g, fibre 4g, sugar 5g, salt 0.89 g

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