Cream of wild mushroom soup

Creamy mushroom soup

  • 1
  • 2
  • 3
  • 4
  • 5
(84 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
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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
samanthaecclestone
17th Nov, 2011
5.05
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".
roseqd7
7th Nov, 2011
5.05
Yummy!
benjaminjames
4th Oct, 2011
Really nice, would definitely recommend this, flavours were extremely nice, and will make it again
strawberryfields01
23rd Sep, 2011
5.05
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
18th Sep, 2011
5.05
Made it with some large portabello mushrooms and fried up some parmesan/sundried tomato bread croutons - lovely.
jimbob37
10th Aug, 2011
5.05
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
24th Jun, 2011
5.05
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
katycooks
22nd May, 2011
5.05
Utterly delicious!
mckforester
12th Apr, 2011
As the wild muschrooms are out of season used chesnuts; stirred in about 2oz of dolcelata just before serving. Deliceous!
strawberryfields01
5th Apr, 2011
5.05
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 :)

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.
Want to receive regular food and recipe web notifications from us?