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Cream of wild mushroom soup

Creamy mushroom soup

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Rating: 5 out of 5.95 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Easily doubled
  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal347
fat27g
saturates16g
carbs20g
sugars5g
fibre4g
protein8g
low insalt0.89g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
WHY NOT TRY?
Mixed wild mushrooms are delicious seasoned and fried in olive oil or butter, then piled onto buttered toast and topped with a poached egg.

Goes well with

Recipe from Good Food magazine, October 2007

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Rating: 5 out of 5.95 ratings
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