Cream of “Wild” Mushroom Soup

Cream of “wild” mushroom soup embraces the increasing availability of cultivated wild mushrooms to create a silky soup with bags of flavour.

This soup takes around 45 minutes to make and is great for making in advance, it will sit in the fridge for a couple of days.

Creamy Mushroom Soup

I love mushrooms and cook with them all of the time, they appear in eveythign from my very British fry up to my take on an Italian mushroom ravioli and an Indian inspired mushroom biryani to a Chinese chicken and mushroom fakeaway stir fry.

My take on a cream of “wild” mushroom soup dates back to my time living in Hungary… a place that had a “mushroom ID office” in the local market hall.

Seriously, you could just pick mushrooms, stick em in a bag and rock up on market day and they will tell you what they are and whether they are good to eat.

It has had a recent update to reflect commercially available wild mushrooms in the UK.

It’s a gloriously simple dish to make and it is packed to the gunnels with flavour. Flavour that gets turned all the way up to 11 thanks to the addition of some delicious Watkins mushroom ketchup.

Frequently Asked Questions

Do I have to use wild mushrooms?

No this dish works just as well with regular mushrooms, however the flavour will not be as “complex”.

You can introduce more flavour with dried mushrooms if you want to save a few quid.

Soak them in boiling water for 10 minutes whilst you are preparing the rest of the ingredients. Be sure to use the soaking liquid, but strain it to remove any grit.

What sort of wild mushrooms do you use?

Commercially produced mushrooms tend to come in 250g packs and contain a mix of mushrooms.

Shiitake are common and they have a deep unami (savoury) almost meat flavour. Oyester mushrooms are also common, they have a subtle flaovur but add a silkiness and almost a sweetness to the soup.

Shimeji mushrooms are also common either in brown or white and they have an almost nutty flavour. They also look beautiful as part of the garnish.

The final type of mushroom that commonly appears are king oyster mushrooms, like shiitake they have a deep unami flavour and provide a boost to the overall flavour of the soup.

What is mushroom ketchup?

Mushroom ketchup is a British condiment amde by Watkins that dates back to the early 19th century.

It’s not like tomato ketchup, don’t worry! It has much more in common with Worcestershire sauce or Hendersons relish (both of which make decent substitutions).

Don’t worry about having another bottle lurking in the cupboard, I use it quite often. It features in recipes like my spinach and mushroom risotto, mushroom hotpot and creamy mushrooms on toast.

Serving Suggestions

A bowl of soup needs nothing more than some nice bread as an accompaniment as far as I am concerned and this cream of wild msuhroom soup is no different.

If I ma baking bread at home then I would likely rustle up a quick soda bread. Mainly because it is by far the easiest bread to make at home and it tastes superb!

If you don’t want to trouble yourself with baking bread from scratch, a nice wedge of store bought ciabatta or a finger or two of ciabatta works well too.

Finally, you could rustle up some garlic bread from a baguette without too much trouble and it works wonderfully.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in comments section below the recipe.

• Hob/stovetop.
• 20cm or 8″ saucepan.
• 20cm or 8″ fryign pan, only needed if you are adding the sautéed mushroom garnish.
• Stirring and serving spoons.
• Blender.
• Chopping board.
• Kitchen knife.
• Fine mesh sieve (Optional).
• A combination of weighing scales, a measruing jug and or measurnig cups and spoons.