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Creamy mushroom soup with a swirl of cream and fresh thyme, served with rustic bread.

Wild Mushroom Soup

A creamy mushroom soup with onion, garlic and fresh thyme. Use porcini, wood blewits or cultivated mushrooms, then blend to your preferred texture. Makes four small starters or two lunch portions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 small bowls
Course: Appetizer, Lunch, Soup
Cuisine: European
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g Mushrooms prepared weight; porcini, wood blewits or cultivated mushrooms; cleaned and sliced
  • 1 tbsp Butter or olive oil
  • 1 Medium onion finely chopped
  • 2 cloves Garlic minced
  • 1 tsp Fresh thyme leaves
  • 500 ml Vegetable or mushroom stock preferably low-salt; extra if needed
  • 100 ml Cream or an unsweetened plant-based cooking alternative
  • Salt & black pepper to taste
Optional garnish
  • Cream a small drizzle
  • Fresh parsley finely chopped

Equipment

  • Large saucepan or soup pot
  • Knife and chopping board
  • Wooden spoon
  • Measuring jug
  • Immersion blender
  • Ladle

Method
 

  1. Clean the mushrooms, trim away any damaged or tough parts and slice them evenly. Finely chop the onion and mince the garlic.
  2. Heat the butter or olive oil in a large saucepan over medium heat. Add the onion and cook for about 5 minutes until softened, stirring regularly.
  3. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until softened and most of their released liquid has evaporated. Reduce the heat if the onion starts to catch.
  4. Add the garlic and thyme. Cook for about 30 seconds, stirring, without letting the garlic brown.
  5. Pour in the stock and scrape up any browned bits from the bottom of the pan. Bring to a boil, then reduce the heat and simmer gently for 15 minutes, until the mushrooms are thoroughly cooked.
  6. Remove the pan from the heat. Carefully blend with an immersion blender until smooth, or blend only part of the soup for a chunkier texture. Keep the blender head submerged to avoid splashing.
  7. Stir in the cream and return the pan to a low heat. Warm gently until hot throughout. Add a little extra stock if the soup is thicker than you prefer.
  8. Taste and season with salt and black pepper. Divide between four small bowls or two larger bowls. Finish with the optional cream and parsley, and serve hot.

Notes

Mushroom choice: This method is intended for porcini, wood blewits or cultivated mushrooms such as chestnut mushrooms and oyster mushrooms. Do not substitute other wild species without checking their specific preparation requirements.
Wild mushroom safety: Use only confidently identified edible mushrooms. If identification is uncertain, have the mushrooms checked by an experienced identifier before cooking. Cooking does not make poisonous mushrooms safe.
Portions: Makes four small starter portions or two lunch portions. Double the recipe for four generous bowls.
Texture: Blend completely for a smooth soup, or leave some mushroom pieces intact. Adjust the consistency with a little extra stock.
Plant-based option: Use olive oil, vegetable stock and an unsweetened plant-based cooking cream.
Storage: Cool promptly in shallow containers and refrigerate within two hours. Use within 48 hours or freeze. Reheat only the portion needed, until steaming hot throughout, and reheat only once.
Freezing: For the smoothest texture, freeze the soup before adding the cream. Add the cream when reheating.