Cream of Mushroom Soup
Clock Image
Prep: 15 mins
Cook: 30-35 mins
Double cream and mushrooms is a classic combination, and this recipe is given extra flavour boosted by dried porcini mushrooms and thyme.
This recipe is a:
See this week's box.
Ingredients you'll need
  • A 12g sachet of dried porcini
  • 1 onion
  • 1 celery stick
  • A 400g punnet of souping mushrooms
  • A handful of thyme
  • A 227ml pot of double cream
From your kitchen
  • 600ml boiling water
  • ½ tbsp olive oil
  • Sea salt and fresh ground pepper
You'll need
  • Measuring jug
  • Large pan with a lid
  • Blender or hand-held blender
Step by step this way
  • 1.

    Tip the porcini mushrooms into a measuring jug. Pour in 600ml boiling water. Set aside to soak.

  • 2.

    Peel and finely chop the onion. Trim and finely slice the celery. Warm a large pan for 1 min, then add ½ tbsp olive oil and the chopped veg. Season with salt and pepper. Cover. Keep the heat low and sweat for 10 mins till the veg are soft and glossy looking.

  • 3.

    Meanwhile, finely slice the mushrooms. Add them to the pan with most of the thyme sprigs. Cover and sweat for 8-10 mins till juicy. Pour the porcini and its stock into the pan. Turn up the heat. Bring to the boil. Simmer for 10 mins till the veg are tender.

  • 4.

    Take the pan off the heat. Fish out the thyme sprigs. Swirl in the double cream. Ladle the soup into a blender and blitz till smooth, or use a hand-held blender in the pan. Pour the soup back into the pan and gently warm for 1-2 mins. Add a little more salt and pepper if you think it needs it.

  • 5.

    Serve the soup in warm bowls, garnished with a few fresh thyme leaves.

This recipe is from