Simple Mushroom Soup

This is a very tasty soup with a lovely velvety texture. It is very simple to make and goes well with some nice crusty bread and butter. It is best made in the Autumn when mushrooms are at their best.

  • Total time: 1 hour (include preparation and soaking time)

Serves: 4


  • 500g fresh mushrooms (you can use any kind you like)
    Good handful of dried mushrooms (porchini is good or you can use the Waitrose cooks ingredients mixture of dried mushrooms)
    1 onion
    1 potato
    1 clove of garlic
    Olive oil
    Stock cube
    Teaspoon of oregano
    salt and pepper
    Half a tub of low fat creme fraiche


  1. Put the dried mushrooms in a measuring jug. Pour over boiling water and to make it up to 1 pint of liquid. Leave to soak for about half an hour.
  2. Peel the potato and chop into chunks. Peel and chop the onion. Peel and finely chop the garlic clove. Chop the mushrooms in rough chunks. You don't have to be precise as it will all be blended up later.
  3. Heat the olive oil in a deep saucepan and start to fry off the onion, garlic and potato for about five minutes or so over a medium heat. Then add the mushrooms and fry these off until they give up most of their liquid this may take a good ten minutes or so.
  4. Add the soaked dried mushrooms and the soaking liquid. Crumble in the stock cube, add the oregano and add about another half pint of boiling water.
  5. Bring the soup up to the boil and then turn it down to a simmer and let it cook for about 25 minutes. Blend the soup using a hand blender or a food processor. (you can either blend it all completely smooth or blend two thirds of it and leave the rest as it is if you prefer a chunkier soup.)
  6. Return all the soup to the pan and gently stir in the creme fraiche. Bring the soup back up to the heat and season with salt and pepper to taste. Ladle into warm serving bowls and serve with a drizzle of olive oil or a swirl of creme fraiche on top.