Creamy Wild Mushroom Soup


Creamy Wild Mushroom Soup


50g butter

1 medium sized onion, finely diced

1 garlic clove, crushed

400g wild mushrooms, various cleaned

850ml stock (vegetable or chicken)

200ml crème fraiche

A handful of chopped flat leaf parsley

Salt and pepper


In a saucepan, melt half the butter then add the onion and garlic and gently sauté for 5 mins until they start to colour and become soft.

Add the mixed wild mushrooms to the onion and garlic and leave to cook for 5 minutes until softened.

Remove 4 tablespoons of mushrooms for later.

Pour over the stock and bring to the boil, then simmer gently for 20 mins.

Add the crème fraiche slowly, stir for a few minutes and then allow to cool.

Add seasoning to taste and then blend the soup. Pass through a fine sieve, then set aside.

Spoon the soup into bowls, garnish with the parsley and remaining mushrooms.

Products used

Kitchen Craft Wooden Handled Mushroom Brush

Master Class Stainless Steel Garlic Press

Master Class Non-Stick Heavy Duty 20cm Saucepan

Kitchen Craft Stainless Steel 25cm Round Sieve