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giant puffball soup

Giant Puffball Soup

A comforting autumn soup made with giant puffball mushrooms, onion, garlic, and herbs. Creamy, earthy, and perfect with rustic bread.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: Autumn, Rustic
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g fresh giant puffball mushroom peeled and chopped
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tbsp butter or olive oil
  • 750 ml vegetable or chicken stock
  • 100 ml cream or milk optional, for creaminess
  • 1 sprig fresh thyme or rosemary
  • salt & pepper to taste
  • parsley, croutons optional garnish

Equipment

  • Large saucepan
  • Wooden spoon
  • Blender optional, for creamy texture

Method
 

  1. Heat butter or oil in a large pan. Add onion and garlic, sauté until soft.
  2. Add chopped puffball mushroom and cook for 5 minutes until slightly golden.
  3. Stir in thyme/rosemary and pour over the stock.
  4. Simmer for 20 minutes, stirring occasionally.
  5. Remove herbs. Blend part of the soup for creaminess, or leave chunky for rustic texture.
  6. Stir in cream or milk if using, season with salt and pepper.
  7. Serve hot with fresh parsley and rustic bread.

Notes

💡 Tip: Puffballs absorb flavor well – try adding a splash of white wine or a pinch of nutmeg.
⚠️ Note: Only cook giant puffballs if you are 100% certain of correct identification – the inside should be pure white and firm.