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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20th Sep, 2013
First time I have made mushroom soup and it turned out fab, the only bit I decided to add was a tablespoon of plain flour to the mushrooms and onions before pouring over the stock just to thicken it, then carried on as per recipe...gorgeous
squeezylou1-2-3's picture
22nd Apr, 2013
Very easy to make and very tasty
26th Feb, 2013
I had no truffle oil so added a few drops of roasted sesame oil before serving - delicious!
12th Feb, 2013
Simple yet incredibly tasty and creamy.
13th Jan, 2013
Made this soup as starter for Christmas Day. Everyone (adults) loved it. Glad I made extra! Even more tasty the next day.
8th Jan, 2013
Very delicious. I added some sherry for extra richness. I'll definitely make this again.
20th Dec, 2012
Made this for a family pre Christmas lunch, totally amazing. Preparing another batch or the freezer
2nd Nov, 2012
Was delicious. When I was cooking it I didn't think I'd like it because of the smell (the dried porcini) it was so strong and turned my stomach. I was wrong though. Didn't do the croutons had bread instead to dunk. Didn't have truffle oil so used the walnut oil as suggested.
22nd Sep, 2012
I actually made this with a load of mushrooms I got reduced in Tesco last night, didn't use porcini mushrooms just flat, chestnut and button mushrooms... Absolutely delicious! I too left it a little 'chunky' gorgeous with French bread!
7th May, 2012
Really nice soup, good flavour.


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