Cream of wild mushroom soup

Creamy mushroom soup

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(93 ratings)

Prep: 30 mins Cook: 40 mins


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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  • 25g dried porcini (ceps)
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, sliced
  • thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 400g mixed wild mushrooms



    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


  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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3rd Jun, 2020
Delicious soup! Have made a few times now and is one of my favourites.
24th Feb, 2020
This was delicious! I didn’t use the porcini, skipped that step, and it still turned out fantastic. Don’t skip the thyme, it gives it a lovely flavour. I used a mix of chestnut and white button mushrooms. Definitely will be making again.
1st Jun, 2019
I’m so glad I found this soup, filling and comforting! I didn’t blend mine for too long as it’s nice a little chunky. I have made this soup countless times. Ine never bothered with the croutons as it’s great on its own. I use reduced fat creme freche to cut the calories.
14th Jan, 2019
Used chestnut mushrooms and 4 cloves of garlic, so good with some buttered sourdough :D
4th Dec, 2018
Through necessity substituted veg stock and creme fraiche for 50/50 beef bone broth and semi skimmed milk. This soup is awesome. A taste of luxury.
Beatriz Michelle's picture
Beatriz Michelle
3rd Dec, 2018
Just made this recipe and there is only one word for it: Glorious! The Thyme is the key! I just added salt and pepper. Delicious! Thank you !
30th Oct, 2018
THE best soup I have ever made! (never made mushroom soup before) Even better on day 2 then 3 after being refrigerated. I drizzled some truffle oil on before! (I used vegan dairy alternatives)
rheezy's picture
6th Oct, 2018
First time ever cooking mushroom soup and this recipe is so easy and the result is delicious. Will make this again and again
Lucykbeck's picture
13th Jul, 2018
This recipe is one of the best mushroom ones I’ve tried! I did regular cream instead of crème fraîche, (because I didn’t have any). Also made the croutons and are very tasty also! xx
Jennifer Lucy
12th Feb, 2017
Delicious soup. Used chestnut mushrooms and the porcini. Didn't use fresh thyme but used a herb stock pot. And in line with other comments, used milk instead of crème fraîche, a little olive oil instead of butter, and left out the croutons. May put in ham or chicken another time! Thanks for a great recipe.


Pete Beech's picture
Pete Beech
13th Oct, 2019
Does this freeze ok?
Alastair King
10th Dec, 2017
The sieve part didnt work for me; it didnt strain through. It didn't seem to matter (i hope). Also i couldn't find chives. Is there an alternative?
goodfoodteam's picture
15th Dec, 2017
Thanks for your question. You need to blend the soup well before passing through a sieve and then you can use the back of a spoon to help it through. However if you end up leaving out that stage it isn't a problem, it'll simply be a little coarser. Instead of the chives, you could use a sprinkling of parsley or a sprig of thyme to garnish.
14th Apr, 2016
I've just made this soup and it tastes really gritty...any ideas why? I thought it might be the dried mushrooms weren't soaked long enough? Also it tastes quite sour, would cream instead of creme fraiche rectify this? Thank you!
Jennifer Lucy
12th Feb, 2017
Hi Emily, sorry this is late but I've only just made this recipe and looked at the comments etc.! It sounds likely to have been the mushrooms, or maybe the stock you used? Not sure what else it could've been... I used chestnut mushrooms that I gave a really good brushing, and soaked my porcini for a good half hour in boiling water. I also used a stock pot (gel) and semi-skimmed milk instead of crème fraîche and the results were great. Good luck next time!
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