Creamy Mushroom Soup with Wild Mushrooms, Crème Fraîche, and Truffle Oil Recipe
Introduction
This creamy mushroom soup combines the earthy flavors of wild mushrooms and dried porcini with a luscious crème fraîche finish. It’s a comforting and elegant dish perfect for cozy nights or as a starter for special meals.
Ingredients
- 25g dried porcini (ceps)
- 50g butter
- 1 onion, finely chopped
- 1 garlic clove, sliced
- Thyme sprigs
- 400g mixed wild mushrooms
- 850ml vegetable stock
- 200ml tub crème fraîche
- 4 slices white bread, about 100g, cubed
- Chives and truffle oil, to serve
Instructions
- Step 1: Bring a kettle to the boil and pour boiling water over the dried porcini until just covered. Set aside to soak.
- Step 2: Heat half the butter in a saucepan over medium heat. Add the finely chopped onion, sliced garlic, and thyme sprigs. Cook gently for about 5 minutes until softened and starting to brown.
- Step 3: Drain the porcini, reserving the soaking liquid, and add the mushrooms to the pan. Cook for 5 minutes until the mushrooms soften.
- Step 4: Pour in the vegetable stock along with the reserved porcini liquid. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Step 5: Stir in the crème fraîche and simmer for a few more minutes to combine the flavors.
- Step 6: Blend the soup with a hand blender or liquidizer until smooth. Pass through a fine sieve for an extra silky texture, then set aside.
- Step 7: Heat the remaining butter in a frying pan. Fry the bread cubes until golden brown and crisp, then drain on kitchen paper to make croûtons.
- Step 8: Reheat the soup, frothing it with a hand blender if desired. Ladle the soup into bowls, top with croûtons and chopped chives, and drizzle with truffle oil before serving.
Tips & Variations
- Try seasoning mixed wild mushrooms and frying them in olive oil or butter, then serve on buttered toast topped with a poached egg for a delicious alternative.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally. To keep croûtons crisp, store them separately and add just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh porcini mushrooms instead of dried?
Yes, fresh porcini can be used. Simply increase the quantity and add them with the other mushrooms in step 3. You can skip soaking and reserving liquid.
Is there a dairy-free alternative for crème fraîche?
You can substitute crème fraîche with coconut cream or a dairy-free yogurt for a similar creamy texture and tangy flavor.
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Creamy Mushroom Soup with Wild Mushrooms, Crème Fraîche, and Truffle Oil Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy mushroom soup features a rich blend of wild mushrooms and dried porcini, simmered in vegetable stock and enriched with crème fraîche for a velvety texture. Accompanied by crispy golden croutons, garnished with fresh chives and a drizzle of luxurious truffle oil, this comforting soup combines earthy flavors with a smooth finish, perfect for a cozy starter or light meal.
Ingredients
Mushroom and Stock Base
- 25g dried porcini (ceps)
- 50g butter, divided
- 1 onion, finely chopped
- 1 garlic clove, sliced
- 2–3 thyme sprigs
- 400g mixed wild mushrooms
- 850ml vegetable stock
- 200ml tub crème fraîche
Croutons
- 4 slices white bread (about 100g), cubed
To Serve
- Chives, chopped
- Truffle oil, for drizzling
Instructions
- Prepare Dried Porcini: Bring a kettle to the boil and pour enough boiling water over the dried porcini to just cover them. Set aside to rehydrate while you prepare the other ingredients, reserving the soaking liquid to add flavor to the soup.
- Sauté Aromatics: Heat half of the butter in a saucepan over medium heat. Add the finely chopped onion, sliced garlic clove, and thyme sprigs. Gently sizzle for about 5 minutes until soft and starting to turn golden brown, enhancing their natural sweetness.
- Cook Mushrooms: Drain the rehydrated porcini, reserving the soaking liquid. Add the porcini and mixed wild mushrooms to the saucepan with the onions, and cook for another 5 minutes until the mushrooms soften and release their juices.
- Simmer Soup: Pour in the vegetable stock along with the reserved porcini soaking liquid. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes to develop the deep mushroom flavor.
- Add Crème Fraîche: Stir in the crème fraîche and continue simmering for a few more minutes, which will give the soup a smooth and creamy consistency.
- Blend and Strain: Use a hand blender or liquidizer to blitz the soup until smooth. For an extra velvety texture, pass the blended soup through a fine sieve and set it aside.
- Prepare Croutons: Heat the remaining butter in a frying pan over medium heat. Add the cubed white bread and fry until all sides are golden and crispy. Drain the croutons on kitchen paper to remove excess butter.
- Serve: Reheat the soup gently, frothing it with a hand blender if desired for a light texture. Ladle the soup into serving bowls, sprinkle with the crispy croutons and chopped chives, then finish with a drizzle of fragrant truffle oil.
Notes
- Using a mixture of wild mushrooms adds a depth of earthy flavor, but button mushrooms can be used if wild mushrooms are unavailable.
- The reserved porcini soaking liquid enhances the soup’s umami – just be careful to avoid any grit by pouring carefully.
- Crème fraîche can be substituted with heavy cream for a richer taste, or a non-dairy cream alternative for a lactose-free version.
- For a vegan adaptation, replace butter with olive oil and use a plant-based cream substitute, ensuring the stock is vegetable-based.
- The truffle oil is optional but adds a luxurious aroma and flavor that elevates the dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Keywords: creamy mushroom soup, porcini mushroom soup, wild mushroom soup, truffle oil soup, vegetarian mushroom soup, mushroom soup recipe
