Cream of wild mushroom soup

Cream of wild mushroom soup

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(62 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

    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

    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

    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, questions and tips

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rsp030780
28th Dec, 2013
Made this soup lots of times now it is superb!!!! Mine sometimes looks alot darker then pic but the taste is amazing my favourite soup recipe :-)
newfoundland
26th Oct, 2013
An excellent soup, the porcini is a must provides so much flavour, i used chestnut mushrooms instead of wild which was fine, have made several times now and goes down well with all the familly kids and adults alike
minicoopergirl
20th Sep, 2013
First time I have made mushroom soup and it turned out fab, the only bit I decided to add was a tablespoon of plain flour to the mushrooms and onions before pouring over the stock just to thicken it, then carried on as per recipe...gorgeous
squeezylou1-2-3
22nd Apr, 2013
Very easy to make and very tasty
bluejay
26th Feb, 2013
5.05
I had no truffle oil so added a few drops of roasted sesame oil before serving - delicious!
kaikins
12th Feb, 2013
5.05
Simple yet incredibly tasty and creamy.
goldie3
13th Jan, 2013
5.05
Made this soup as starter for Christmas Day. Everyone (adults) loved it. Glad I made extra! Even more tasty the next day.
erington
8th Jan, 2013
5.05
Very delicious. I added some sherry for extra richness. I'll definitely make this again.
vondoyle1
20th Dec, 2012
5.05
Made this for a family pre Christmas lunch, totally amazing. Preparing another batch or the freezer
bimbobaby
2nd Nov, 2012
5.05
Was delicious. When I was cooking it I didn't think I'd like it because of the smell (the dried porcini) it was so strong and turned my stomach. I was wrong though. Didn't do the croutons had bread instead to dunk. Didn't have truffle oil so used the walnut oil as suggested.

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