Creamy Wild Mushroom Soup

An earthy, deeply flavoured soup of mixed wild mushrooms, garlic and thyme with a swirl of cream.

TIME BREAKDOWN
Prep: 15 min
Cook: 25 min
Total: 40 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 25g butter
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 500g mixed wild mushrooms, sliced
  • 1 tbsp fresh thyme leaves
  • 700ml vegetable stock
  • 100ml double cream
  • 1 tbsp chopped fresh parsley
  • Salt and black pepper to taste

Method

  1. Heat the butter and oil in a large pan and soften the onion for 5 minutes.

  2. Add the garlic, mushrooms and thyme and fry over a high heat for 8 minutes, until the liquid has evaporated and the mushrooms are golden.

  3. Pour in the stock, bring to the boil, then simmer for 10 minutes.

  4. Blend with a stick blender, leaving a little texture if you like.

  5. Stir in the cream, season to taste and reheat gently.

  6. Serve topped with the chopped parsley.