Soups

Wild Mushroom Soup

This Wild Mushroom Soup is so comforting and delicious. Mixed wild mushrooms, onion and garlic are made into a glorious soup with a splash of cream and truffle oil www.insidetherustickitchen.com

This Wild Mushroom Soup is so comforting and delicious. Mixed wild mushrooms, onion and garlic are made into a glorious soup with a splash of cream and truffle oil.

Wild mushroom soup www.insidetherustickitchen.com

We made it to Friday, yay!

What are you’re plans this weekend? I can finally announce that I no longer live in a dark and dingy cave….I’m freeeee!

Yes the scaffolding actually came down (well most of it) I must have jinxed something with my last post, in a good way of course. SO that means tomorrow I will be having the breakfast of my dreams, woohoo. I’m so excited!

I’m going to have a go at making bagels today, I can’t believe I’ve never tried to make them before. If you have any tips or can point me in the direction of a great recipe let me know. Hopefully the bagels turn out ok and I can have them with my glorious, leisurely breakfast tomorrow morning. Watch out for them on Instagram.

Now back to today’s post – Wild Mushroom Soup.

wild mushroom soup www.insidetherustickitchen.com

I LOVE this soup….probably because I adore mushrooms but also because it’s so simple, very speedy, creamy and comforting, YUM!

I often serve this with garlic toasts topped with extra mushrooms and parsley or big chunks of soft, crusty bread to dunk. This wild mushroom soup is also very filling and makes the perfect simple dinner recipe to enjoy on a busy weeknight.

To make the soup I start by roughly chopping the mixed wild mushrooms and adding them to a pot with a glug of olive oil. I stir the mushrooms for a minute or so until they start to soften then add finely chopped red/purple onion and garlic along with plenty pepper and a pinch of salt.

wild mushroom soup www.insidetherustickitchen.com

While the mushrooms and onions are softening I cover dried porcini mushrooms in hot water from the kettle and let them sit for 5-10 minutes. These smell amazing and add incredible flavour to the soup!

The porcini mushrooms and liquid are added to the mushrooms along with vegetable stock. I let the soup simmer for 10-15 minuted and then blitz it all up using a hand held blender. Cream is added and any extra seasoning and it’s done!

I serve the soup in big bowls topped with a drizzle of truffle oil and parsley, it’s gorgeous and warms you right up!

Have a lovely weekend guys 🙂

If you’ve tried this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

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wild mushroom soup 2 www.insidetherustickitchen.com
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5 from 1 vote

Wild mushroom soup

This Wild Mushroom Soup is so comforting and delicious. Mixed wild mushrooms, onion and garlic are made into a glorious soup with a splash of cream and truffle oil.
Course lunch, Soup
Cuisine British
Keyword mushroom soup, wild mushroom recipes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 168kcal
Author Emily Kemp

Ingredients

  • 530 g mixed wild mushrooms
  • 1 litre vegetable stock
  • 20 g dried porcini mushrooms
  • 100 ml single cream
  • 1 red onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 small bunch parsley
  • 1-2 tsp white truffle oil
  • 1-2 tbsp Olive oil
  • 1 pinch salt and pepper to season

Instructions

  • Add a glug of olive oil to a medium sized pot under a low/medium heat. Add the dried porcini mushrooms to a mug and cover with hot water, set aside.
  • Roughly chop the wild mushrooms then add to the pot. Once the mushrooms start to soften add the chopped onion.
  • Sauté the mushrooms and onions for 1-2 minutes stirring occasionally, the mushroom will be starting to lose their moisture. Season with salt and pepper.
  • Add the garlic to the pot and stir. Let the the mushrooms and onions cook down for another minute or two. Strain the liquid from the dried porcini mushrooms and add to the pot. Roughly chop the dried porcini then add them to the pot too and stir.
  • Add the vegetable stock and simmer the soup for 10-15 minutes. Blitz until smooth with a hand held blender then add the cream and stir.
  • Serve in large bowls with a drizzle of truffle oil and some parsley.

Nutrition

Nutrition Facts
Wild mushroom soup
Amount Per Serving
Calories 168
* Percent Daily Values are based on a 2000 calorie diet.
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Read more about how the nutritional information is calculated here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

 

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9 Comments

  • Reply
    Lorraine
    August 29, 2017 at 7:05 pm

    Mushroom soup is my fave!

  • Reply
    Mimi Woodham
    February 7, 2017 at 3:27 am

    The soup looks delicious. I am sure that it pairs with homemade bread well. I would love it served in Italy, especially.

  • Reply
    Elizabeth
    February 4, 2017 at 4:00 pm

    I absolutely love mushrooms, but I’m too terrified to pick my own wild ones lest I accidentally kill us all, lol! Where do you get your mushrooms from to make your gorgeous looking soup?

    • Reply
      Inside the rustic kitchen
      February 4, 2017 at 4:22 pm

      Hey Elizabeth, no I’m with you there I wouldn’t try picking them myself. The supermarkets in Italy sell packs of mixed wild mushrooms so I buy them there, safely lol. Thanks so much for stopping by ☺️

  • Reply
    Christine
    February 4, 2017 at 3:57 pm

    I have been enjoying delicious soups all winter and this one looks delicious as well!

  • Reply
    Julia @ HappyFoods Tube
    February 4, 2017 at 3:29 pm

    Love wild mushrooms! I have never tried making bagels myself mainly because I think they are too complicated to make. If you make a post about them I might give them a try! 🙂

  • Reply
    Deanna
    February 4, 2017 at 2:14 pm

    I adore mushroom soup. This sounds AMAZING! It is perfect for chilly weather we been having here

  • Reply
    Katie | Healthy Seasonal Recipes
    February 4, 2017 at 1:47 pm

    Your scaffodlding comment reminds me of when my husband and I stayed at a fancy hotel in Quebec City. I had scored us a great deal on one of the better rooms! Or so I thought, when we got their we found out the reason our room rate was so low that there was scaffolding all around our section of the building, and they had wrapped our room up tight with fabric! Dark and Dingy is right! So glad you are free! And love the mushroom soup too. Especially the idea to use porcinis and their soaking liquid!

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