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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uselessruthy
17th Sep, 2009
I love mushroom soup - for a difference add 1tsp of whole grain mustard !
ashbrook
2nd Sep, 2009
4.05
Just made this soup for lunch and it was simply delicious and so easy. Will definitely make this again soon
barney2000
30th Aug, 2009
5.05
very easy to make, and tastes great, very creamy, rich and filling1 lovely, i will definatly make it again soon xx
nance1
8th May, 2009
5.05
really nice rich soup i used parsley. royston
nance1
6th May, 2009
5.05
I really enjoyed the lovely creamy taste and it was not difficult to make. Royston.
themaster1305
26th Feb, 2009
REALLY NICE WOULD RECOMMEND IT.
dean001
25th Feb, 2009
3.05
it is very nice if you have never tied it you must be mad
roseandjulius
17th Feb, 2009
Can someone kindly advise the number of portions for this recipie. I need to make it at the weekend and keen to get an answer ASAP. Many tks.
leonbergersaurus
28th Jan, 2009
5.05
I made this soup for a starter at a dinner party and it was fantastic absolutely no bother to cook although I didnt make the croutons and found that is was such a wonderful texture when blitzed that I didnt sieve - will definitely make again as it is perfect for lunch, tea or just a bowl of comfort!!!
madmrsmonkey's picture
madmrsmonkey
17th Jan, 2009
This soup is gorgeous, however I tend to just blend the soup a little so that there are still little chunks of mushroom for texture. mmmmmmm......

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