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Cream of wild mushroom soup

posted in: Cream, Dinner, Lunch, Mushroom 0

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  • 25g dried porcini (ceps)
  • 50g butter
  • 1 onion, finely chopped
  • 1 garlic clove, sliced
  • thyme sprigs
  • 400g mixed wild mushrooms
  • 850ml vegetable stock
  • 200ml tub crème fraîche
  • 4 slices white bread, about 100g, cubed
  • chives and truffle oil, to serve
Servings: 4

  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.

Estimated Nutrient Breakdown:

Calories: 1,339.42
Weight: 1,741.15g
Total Fat: 84.78g
Saturated Fat: 48.61g
Trans-Fat: 1.67g
Monounsaturated Fat: 21.12g
Polyunsaturated Fat: 5.05g
Protein: 27.91g

Cholesterol: 205.97g
Sodium: 859.20g
Calcium: 573.07g
Magnesium: 208.59g
Potassium: 3,231.37g
Iron: 22.20g
Zink: 7.59g
Phosphorus: 769.43

Vit A: 744.61
Vit B1: 0.77
Vit B2: 1.95
Vit B3: 27.22
Vit B6: 0.92
Vit B12: 0.62
Vit D: 943.11
Vit E: 943.11
Vit K1: 25.65


Caution: Sulfites,FODMAP
Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: Wild Food Box nice component!

Author: BBC Good Food
Tags: Wild Food Box,Cream,mushroom

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