Cream of Wild Mushroom Soup Recipe

Cream of "wild" mushroom soup topped with sautéed mushrooms and parsley.

Cream of Wild Mushroom Soup Recipe

Cream of Mushroom soup is a long-standing classic; this version adds commercially cultivated wild mushrooms into the mix to turn the flavour up to 11, and a splash of British mushroom ketchup amps up that flavour even more.

Course Soup

Cuisine Modern British

Diet Vegetarian

Keyword cream of mushroom soup, cream of wild mushroom soup, creamy mushroom soup, homemade creamy mushroom soup

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 648kcal

Author Brian Jones

Ingredients

1 Medium Onion 150g
4 Garlic Cloves
2 Sprigs Fresh Thyme
35 g Butter 2 tablespoon + 1 teaspoon
250 g Mixed Wild Mushrooms 9oz
400 g Button Mushrooms 14oz
3 tablespoon Mushroom Ketchup
250 ml Vegetable Stock 1 Cup
175 ml Double Cream ¾ Cup
Salt (to taste)
⅛ teaspoon White Pepper
20 g Parsley 1 Cup
1 tablespoon Olive Oil

Instructions

Cut the onion into a 5mm (¼") dice.
Peel the garlic cloves and give them a gentle crush with the heel of your hand.
Heat the butter in a 20cm (8") saucepan and when it has melted, add the thyme, onions and garlic cloves and sweat down gently over a medium heat for 10 minutes.
Pick out some nice mushrooms from the mixed mushroom mix and set them aside to be sautéed as a garnish (this is optional). Then roughly chop the remaining mushrooms.
Roughly chop the button mushrooms.
Turn the heat under the onions to high and add the chopped mushrooms to the softened onions and garlic, along with a generous pinch of salt. Cook them for 15 minutes or until they have cooked down and are nice and softened, but all of the liquid that has formed has evaporated.

You will notice the tone change when the water has evaporated, and the mushrooms will begin to fry.

Pour in the mushroom ketchup and stir until it has all been sucked up by the mushrooms.
Pour in the vegetable stock, turn the heat down to medium and simmer for 5 minutes.
Remove and discard the thyme, then transfer the soup to a blender and blitz until very smooth. You can pass this through a fine mesh sieve back into the pan to make it even smoother.
Pour in the cream and gently reheat the soup, have a taste and add salt if required, then stir through the white pepper. If the soup is too thick, you can let it down with a litle milk.
Finely chop the parsley.
Heat a small 20cm or 8" frying pan over a high heat and add the olive oil, then saute the reserved mushrooms for a couple of minutes.
Just before you serve the soup, stir through the parsley and top with the sautéed mushrooms.

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