Cream of Mushroom Soup


Cream of Mushroom Soup

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 4-6

Tips ~


15g / ½ oz dried porcini mushrooms

50g / 2oz butter

1 large onion, peeled and chopped

1 garlic clove, peeled and crushed

1 tbsp chopped sage

700g / 1 ½ lb chestnut mushrooms or mixed chestnut and flat mushrooms, chopped

750ml / 1 ¼ pints vegetable stock

150ml / ¼ pint crème fraiche

Salt and pepper

Pinch nutmeg

Snipped chives to serve


  • Put the dried mushrooms into a bowl, pour on 150ml / ¼ pint boiling water and set aside to soak for 20 minutes. Remove the porcini with a slotted spoon; strain the liquid and reserve. Chop the mushrooms and set aside.
  • Melt half the butter in a pan, add the onion, porcini, garlic and sage and fry for 10 minutes until softened and golden.
  • Add the remaining butter, then add the fresh mushrooms and increase the heat. Stir fry for 5 minutes until the mushrooms are browned.
  • Stir in the reserved porcini liquid and stock. Bring to the boil, cover and simmer gently for 20 minutes. Transfer to a blender or food processor and whiz until smooth. Return to the pan.
  • Stir in most of the crème fraiche and salt, pepper and nutmeg to taste.
  • Reheat the soup gently. Spoon into warmed bowls, add a swirl of crème fraiche and a sprinkling of snipped chives and serve at once.