Creamy Mushroom Soup with Wild Mushrooms, Crème Fraîche, and Truffle Oil Recipe

Introduction

This creamy mushroom soup is a comforting and flavorful dish that highlights the earthy taste of wild mushrooms and dried porcini. Smooth, rich, and garnished with crispy croûtons and fresh chives, it’s perfect for warming up on a chilly day.

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

Instructions

1. Step 1: Bring a kettle to the boil and pour just enough water over the dried porcini to cover them. Set aside to soak.
2. Step 2: Heat half the butter in a saucepan over medium heat. Add the chopped onion, sliced garlic, and thyme sprigs, and gently sizzle for about 5 minutes until softened and beginning to brown.
3. Step 3: Drain the porcini, reserving the soaking liquid. Add the soaked porcini and mixed wild mushrooms to the saucepan and cook for 5 minutes until the mushrooms soften.
4. Step 4: Pour in the vegetable stock along with the reserved porcini juices. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
5. Step 5: Stir in the crème fraîche and simmer for a few more minutes to combine flavors.
6. Step 6: Use a hand blender or liquidizer to blend the soup until smooth. Pass the soup through a fine sieve and set aside.
7. Step 7: In a frying pan, heat the remaining butter and fry the bread cubes until golden and crisp. Drain on kitchen paper.
8. Step 8: Reheat the soup, frothing it slightly with a hand blender if desired. Ladle into bowls, sprinkle with the crispy croûtons and chopped chives, and finish with a drizzle of truffle oil.

Tips & Variations

• Try frying mixed wild mushrooms in olive oil or butter with seasoning, then serve them on buttered toast topped with a poached egg for a delicious variation.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Croûtons are best added fresh before serving to retain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms instead of dried porcini?

Fresh mushrooms can be used, but dried porcini provide a deeper, more concentrated flavor. If substituting, consider adding extra fresh wild mushrooms and use mushroom stock or broth for richness.

Is this soup suitable for vegetarians?

Yes, this recipe uses vegetable stock and does not include any meat products, making it suitable for vegetarians.

Creamy Mushroom Soup with Wild Mushrooms, Crème Fraîche, and Truffle Oil Recipe

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★★★★★

4.4 from 76 reviews

• Author: Hailey
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This creamy mushroom soup features a rich blend of dried porcini and wild mushrooms simmered in vegetable stock, finished with smooth crème fraîche for a luscious texture. Garnished with crispy homemade croûtons, fresh chives, and a drizzle of truffle oil, it makes a comforting, elegant starter or light meal perfect for mushroom lovers.

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Ingredients

Scale 1x2x3x

Mushroom Soup

• 25g dried porcini (ceps)
• 50g butter, divided
• 1 onion, finely chopped
• 1 garlic clove, sliced
• Thyme sprigs (about 2-3 sprigs)
• 400g mixed wild mushrooms
• 850ml vegetable stock
• 200ml tub crème fraîche

Croûtons and Garnish

• 4 slices white bread (about 100g), cubed
• Chives, chopped, to serve
• Truffle oil, to drizzle

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Instructions

1. Soak Porcini Mushrooms: Bring a kettle to the boil and pour boiling water over the dried porcini mushrooms just to cover them. Set aside to rehydrate while preparing other ingredients.
2. Sauté Aromatics: Heat half of the butter in a saucepan over medium heat. Add the finely chopped onion, sliced garlic, and thyme sprigs. Gently sizzle for about 5 minutes until the onion is softened and beginning to brown, releasing fragrant aromas.
3. Cook Mushrooms: Drain the soaked porcini mushrooms, reserving the soaking liquid for later use. Add the porcini and mixed wild mushrooms to the onion mixture. Cook for 5 minutes until the mushrooms soften and release their moisture.
4. Simmer Soup: Pour the vegetable stock and the reserved porcini soaking juices into the pan. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes, allowing the flavors to meld.
5. Add Crème Fraîche and Blend: Stir the crème fraîche into the soup and simmer for a few more minutes to integrate. Remove the thyme sprigs, then use a hand blender or liquidizer to blitz the soup until smooth. Pass the blended soup through a fine sieve for a silky texture. Set aside.
6. Prepare Croûtons: Heat the remaining butter in a frying pan over medium heat. Add the cubed bread and fry until the croûtons are golden and crispy. Drain on kitchen paper to remove excess butter.
7. Finish and Serve: Reheat the soup gently and, if desired, froth it with a hand blender for a light texture. Ladle the hot soup into bowls, scatter the croûtons and chopped chives on top, and drizzle with truffle oil to garnish before serving.

Notes

• For a vegan version, substitute butter with olive oil and use a plant-based cream alternative in place of crème fraîche.
• The truffle oil adds an earthy aroma; however, it can be omitted if unavailable or substituted with a drizzle of good quality olive oil.
• To intensify mushroom flavor, try toasting the dried porcini before soaking.
• Leftover soup freezes well and can be reheated gently on the stovetop.
• Use fresh thyme sprigs rather than dried for best flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: European

Keywords: creamy mushroom soup, porcini mushrooms, wild mushroom soup, homemade croûtons, truffle oil, vegetarian soup, easy mushroom recipe