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Creamy mushroom soup

Cream of wild mushroom soup

Creamy mushroom soup

Name: Creamy mushroom soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: British
Ingredients: 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

Barney Desmazery

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Serves 4

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 4.8 out of 5.115 ratingsRate

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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

Easily doubled

Freezable

Vegetarian

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Grilled steak topped with ceps

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal347
fat27g
saturates16g
carbs20g
sugars5g
fibre4g
protein8g
salt0.89g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

WHY NOT TRY?

Mixed wild mushrooms are delicious seasoned and fried in olive oil or butter, then piled onto buttered toast and topped with a poached egg.

Recipe from Good Food magazine, October 2007

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A star rating of 4.8 out of 5.115 ratings

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