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Stews & Soups

Cream of Mushroom Soup

Luxuriously silky mushroom soup with thyme, cream and a hit of truffle oil — far better than tinned.

5 June 2026
Cream of Mushroom Soup

Ingredients

  • 500g chestnut mushrooms, sliced
  • 100g dried porcini, soaked (reserve liquid)
  • 1 onion, diced
  • 3 garlic cloves
  • 600ml vegetable stock
  • 100ml double cream
  • 4 sprigs fresh thyme
  • 2 tbsp butter
  • Truffle oil to finish (optional)

Method

  1. Sauté onion and garlic in butter 5 min. Add chestnut mushrooms; cook 8 min until golden.
  2. Add porcini, strained soaking liquid, stock and thyme; simmer 15 min.
  3. Remove thyme; blend until smooth. Stir in cream.
  4. Season; serve with a few drops of truffle oil.