Creamy mushroom soup

creamy mushroom soup

I’m in love with this soup! It’s so rich and hearty and comforting and delicious 🙂 And I’m not much of a soup eater but this one is simply gorgeous! With a dollop of sour cream and some croutons… Mmmmmmm!

(adapted from BBC GoodFood)

25g dried porcini (ceps)
25g butter
1 garlic clove, sliced
400g portobello mushrooms, chopped
850ml vegetable stock
200ml cream

Boil some water and pour over the dried porcini just to cover. Set aside.
Heat the butter in a saucepan, then gently sizzle the garlic until softened and starting to brown.
Drain the porcini (reserving the water they were soaked in), then add to the garlic with the portobello mushrooms. Cook for 5 minutes until they go limp.
Pour over the stock and the reserved water, bring to the boil, then simmer for 20 minutes.
Stir in cream, then simmer for a few minutes more. Blitz the soup with a hand blender or liquidiser.
Serves 4.

creamy mushroom soup

13 responses to “Creamy mushroom soup

    • Oh, do add them if you like! I don’t like onions or anything that remotely resembles them in flavour, such as leeks or spring onions, so I never use them in my recipes 😉


  1. Looks like the perfect soup to transition into cooler weather! Especially before I’m ready for the heartier, stew varieties. It sounds delicious!


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