Cream of wild mushroom soup

Creamy mushroom soup

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(89 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 Apr, 2016
Excellent recipe. I used half fat creme fraiche, for the mushrooms I just used standard white mushrooms as that was all I had in the fridge. I also added a little tarragon and plenty of black pepper. I think I will double the garlic next time as we all love garlic in our house! Husband said it was the best mushroom soup he had ever tasted. Thumbs up!
2nd Nov, 2017
I too use half fat crème fraiche and didn't bother with the croutons as we generally don't like them with soup, so just used spray oil instead of butter, cutting the calories and fat. A delicious soup especially when made with strong mushrooms. I also upped the garlic and added a splash of sherry, but have also added some mustard too or mushroom ketchup. I always use chicken stock instead of vegetable
16th Jan, 2016
Excellent soup with so much flavour! I used white button mushrooms instead of wild ones with 1.5x the amount of porcini. Also used 3 garlic cloves, added salt and a teaspoon of sugar to give the soup a tasty kick. I skipped the sieve part so I could achieve more texture. Everyone loved it!
3rd Mar, 2015
I had some mushrooms to use up (mixture of chestnut, shitake and white ones) plus some double cream left from the weekend and was pleased to find a pack of dried ceps in the cupboard. So I made this soup making the obvious substitutions! Delish. It says you can freeze it and I will be doing that even though it will be a bit grainy and curdled in appearance once defrosted (I know it will sort itself out once reheating). Just had a bowl for lunch with toast and it was great - recommend you try it.
1st Feb, 2015
Excellent! Best Mushroom soup recipe for me, as I'm a huge fan of anything with Mushrooms!! Tried this out on my young daughter as she can be quite fussy. She "wolfed" it down and asked for seconds. If I can succeed with a new recipe with my little "guinea pig" then it's a winner!!!!!! Plan to do this again as part of my next Dinner Party when Hubby comes home. 10/10!
10th Oct, 2014
This was delicious. I only had 100ml of half fat creme fraiche, so I made it up with some 1% milk (thanks for the tip, kjmccarthy1). I also omitted the butter in an effort to cut the fat content further, substituting it for a smaller quantity of olive oil. I also had some mushroom ketchup in the cupboard, so I added a splash of that to make it even mushroomier, as I used chestnut and portobello mushrooms rather than wild.
21st Jan, 2014
Delicious and so simple. Added extra garlic to give it a bit of an edge. have also made it using milk instead of creme fraiche and it works fine
30th Dec, 2013
This is delicious! I didn't have porcini mushrooms but used closed cup and chestnut mushrooms in the soup. Added a bit of cornflour to thicken it and seasoned with lots of pepper. I did whizz with a hand blender but didn't bother sieving as I liked having small bits of mushroom as texture.
28th Dec, 2013
Made this soup lots of times now it is superb!!!! Mine sometimes looks alot darker then pic but the taste is amazing my favourite soup recipe :-)
26th Oct, 2013
An excellent soup, the porcini is a must provides so much flavour, i used chestnut mushrooms instead of wild which was fine, have made several times now and goes down well with all the familly kids and adults alike


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