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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6th Apr, 2012
Simple, earthy and very tasty.
16th Feb, 2012
This was the first time I have ever made soup and this recipe was easy to do, worked perfectly and tasted amazing! I didnt bother making it smooth, just blended and left it with fine chunks and loved the textures. Cant wait to make it again, would definitely recommend.
16th Feb, 2012
Very nice, will certainly make again.
3rd Feb, 2012
Rich and creamy, perfect for a cold day. I couldn't get hold f wild mushrooms, so instead mixed mini portobellos and oyster mushrooms instead lovely
21st Jan, 2012
First mushroom soup I've tried - couldn't find any ceps in my local shops so left it out and it still tasted lovely!
19th Jan, 2012
Friends arriving for Sunday lunch....oh dear forgot starter....had mushrooms and basic ingredients needed for this. What a success, absolutely delicious and so very easy to make and impress!
16th Jan, 2012
My husband and I enjoyed this soup. I used a third of a pot of half fat creme fraiche instead of cream which was more than enough to make the soup delicious.
16th Jan, 2012
My husband and I enjoyed this soup. I used a third of a pot of half fat creme fraiche instead of cream which was more than enough to make the soup delicious.
3rd Jan, 2012
I've made this one before - without the porcini and with normal button mushrooms, but i was really impressed all the same!
2nd Jan, 2012
Really creamy and tasty! Very easy to make- I didn't use the truffle oil to serve as thought it was lovely as it was. Like others I also did not sieve the soup after liquidising as I thought the texture was good anyway! Will definitely make again!


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