Cream of wild mushroom soup

Cream of wild mushroom soup

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
dougall
16th Feb, 2012
Very nice, will certainly make again.
dizzycooking
3rd Feb, 2012
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
21st Jan, 2012
5.05
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
19th Jan, 2012
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
16th Jan, 2012
4.05
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
16th Jan, 2012
4.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.