Cream of wild mushroom soup

Creamy mushroom soup

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(82 ratings)

Prep: 30 mins Cook: 40 mins

Easy

Serves 4

Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Serve with croutons and chives

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.

  2. 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.

  3. 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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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.
jollygiantswife
22nd Sep, 2012
5.05
I actually made this with a load of mushrooms I got reduced in Tesco last night, didn't use porcini mushrooms just flat, chestnut and button mushrooms... Absolutely delicious! I too left it a little 'chunky' gorgeous with French bread!
elle1981
7th May, 2012
5.05
Really nice soup, good flavour.
bredakeaneshortt
6th Apr, 2012
5.05
Simple, earthy and very tasty.
rebekahj81
16th Feb, 2012
5.05
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.

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