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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
