Creamy Mushroom Soup recipe

If you can’t find the wild mushrooms used in this recipe, try using chestnut mushrooms instead because they still have a lovely flavour.


  • 850ml vegetable stock
  • 400g mixed wild mushrooms
  • 50g butter
  • 1 onion
  • 1 garlic clove
  • 200ml tub of crème fraiche
  • Handful of fresh chives
  • Few thyme sprigs
  • Salt and pepper


  1. Finely chop the onion and mince the garlic clove.

  2. Heat the butter in a frying pan and then fry the onion and garlic until softened. Roughly chop the mushrooms and fry them, not stirring for a few minutes to give them chance to brown. Add in the stock and simmer the soup for 20 minutes or so.

  3. Stir in the crème fraiche and simmer for a few more minutes, then add the thyme sprigs and season the mixture well.

  4. Blitz the soup until smooth and then pass it through a fine sieve, discarding any crud left in the sieve.

  5. Serve by finely chopping the chives and sprinkling them over the top of the soup.

Recipe Details:

  • Author: Laura Young.
  • Published:

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