Cream of wild mushroom soup

Creamy mushroom soup

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(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
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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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rachesi
11th Feb, 2011
5.05
Lovely soup, I'm not usually the biggest fan of mushrooms but this was fantastic. I didn't sieve mine as I like soups to be thick. My family loved this and I will definitely make it again.
buchan7767
16th Jan, 2011
Tasty soup with a really intense flavour. Was a hit with my son..he asked for seconds!
matt66
5th Jan, 2011
5.05
I really enjoyed this recipe, so easy to make and tastes delicious. I did not pass mine through the sieve as i like my soups to be thick and hearty, it made no difference as it really tasted good. Would recommend you try this right away.
wendykr
1st Jan, 2011
4.05
Very nice; used half fat creme fraiche as its all I could get today and also added a splash of sherry, will definitely make it again.
toughtoplease
27th Sep, 2010
2.05
I made this for my cousin who's a vegetarian, her boyfriend and my parents, however we all agreed it was TOO 'mushroomy'. I think it needs more stock or less mushroom because it tasted very concentrated and overwhelming... in fact only my mum went back for seconds but my cousin and me didnt even finish ours. Not a bad soup, just some tweaking needed to be better. :)
bails_6
11th May, 2010
5.05
lovely soup, would definitely and will make again soon.
rsg283
23rd Apr, 2010
5.05
easy delicious dish already made it twice =)
wendypatterson
7th Apr, 2010
5.05
We love this soup - usually use chestnut mushrooms and the ceps really give it a wonderful depth of flavour.
florence100
3rd Oct, 2009
5.05
I made this beautiful mushroom recipe for a dinner party and everyone enjoyed it. Lovely deep, rich mushroom flavour. thanks Barney!
maxirc
30th Sep, 2009
5.05
I used a mix of chestnut and mini portobello mushrooms instead of the wild. I also used mixed dry mushrooms as cheaper than just porcini and left out the truffle oil! I don't think my use of different ingredients made a difference as the taste was amazing - kept it in the fridge and heated when fancied an easy and scrumptious meal - wonderful :)

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