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Cream of wild mushroom soup

Cream of wild mushroom soup

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(59 ratings)

Prep: 30 mins Cook: 40 mins

Easy

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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Ingredients

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

    Butter

    butt-err

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

  • 1 onion, finely chopped

    Onion

    un-yun

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

  • 1 garlic clove, sliced
  • thyme sprigs

    Thyme

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

  • 400g mixed wild mushrooms

    Mushroom

    mush-room

    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

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.

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Comments (73)

bredakeaneshortt's picture
5

Simple, earthy and very tasty.

rebekahj81's picture
5

This was the first time I have ever made soup and this recipe was easy to do, worked perfectly and tasted amazing! I didnt bother making it smooth, just blended and left it with fine chunks and loved the textures. Cant wait to make it again, would definitely recommend.

dougall's picture

Very nice, will certainly make again.

dizzycooking's picture

Rich and creamy, perfect for a cold day. I couldn't get hold f wild mushrooms, so instead mixed mini portobellos and oyster mushrooms instead lovely

vikabe's picture
5

First mushroom soup I've tried - couldn't find any ceps in my local shops so left it out and it still tasted lovely!

ann-marie22's picture

Friends arriving for Sunday lunch....oh dear forgot starter....had mushrooms and basic ingredients needed for this. What a success, absolutely delicious and so very easy to make and impress!

mpoltorak's picture
4

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
4

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
5

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
5

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
5

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".

benjaminjames's picture

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

strawberryfields01's picture
5

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
5

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

jimbob37's picture
5

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
5

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
5

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!

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