Wild mushroom soup

    50 min

    A luxurious yet simple wild mushroom soup. The creamy aspect comes mostly from the potatoes, but you can add double cream or creme fraiche at the end. Makes a lovely starter.

    8 people made this

    Serves: 6 

    • 1 punnet button mushrooms
    • 300g chanterelles
    • 300g cep (porcini) mushrooms
    • 3 small potatoes
    • 750ml water
    • 3 cloves garlic
    • salt and freshly ground pepper
    • 2 tablespoons crème fraîche (optional)

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Wash and slice all mushrooms. Peel and slice the potatoes. Place in a pressure cooker. Add the garlic, some salt and pepper and 500ml of water. Cover and cook in pressure cooker for 30 minutes.
    2. When everything is cooked, set aside a ladle of mushrooms (chanterelles look nice). Puree the rest with a hand blender, adding more water until the desired consistency is reached. Add salt, pepper and a little crème fraîche if desired.
    3. Ladle into individual serving bowls and add some mushrooms to each bowl for a pretty presentation. Serve with toasted bread.

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    Reviews in English (1)


    I only used 1 or 2 cloves of garlic, it was very strong and left an after-taste. I didn't add the creme fraiche but think it was missing this. Not sure if I will make this again but if I do I will not use any garlic but will use the creme fraiche  -  26 Sep 2012