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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28th Jan, 2009
I made this soup for a starter at a dinner party and it was fantastic absolutely no bother to cook although I didnt make the croutons and found that is was such a wonderful texture when blitzed that I didnt sieve - will definitely make again as it is perfect for lunch, tea or just a bowl of comfort!!!
madmrsmonkey's picture
17th Jan, 2009
This soup is gorgeous, however I tend to just blend the soup a little so that there are still little chunks of mushroom for texture. mmmmmmm......
16th Dec, 2008
Nemo, Hi I live in Japan and we can't get creme fraiche there either so what I always do is mix equal quantities of sour and dbl cream which gives something that tastes pretty close to creme fraiche
7th Dec, 2008
I'd like to prepare this soup for xmas day but living in Egypt cannot get creme fraiche. Can I substitute Sour cream or would normal cream be better?
Frantic Flapjack
1st Dec, 2008
This recipe is fabulous. The best I've ever tasted. The whole family raved about this one.
18th Oct, 2008
Lovely simple soup, I made it with the last of the summer golden chanterelles with lots of winter (brown) chanterelles of which there are hundreds at the moment! So I expect to make lots more and freeze. I haven't got truffle oil so used sesame oil on one lot and a good olive on another batch - both very nice.......... I took some in my flask and had it for my lunch in the forest at the spot where I picked the mushrooms! It felt appropriate and I'm sure tasted better.
16th Oct, 2008
I would like to try this recipe as I have just picked loads of wild mushrooms! Can I freeze the soup for Christmas? and if so, at what stage?
1st Sep, 2008
Help!!!! Any idea where i will get truffle oil from? Thanks
5th May, 2008
Impressed. Very rich, thick and tasty!
31st Jan, 2008
yes I tried it yesterday and its delicious. What I did was, I divided the mixture before adding the creme fraiche and tried one of the portions by replacing the creme fraiche with light plain youghurt as it contains less calories. The taste is a little soury but its still very good. Well done to your recipes - they are lovely and its not the first time that I astonished and impressed my friends with your meals. Thank you.


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