Waitrose and Partners
Cream of roasted mushroom soup

Cream of roasted mushroom soup

This creamy soup is given a beautiful, earthy taste by the chestnut, portabellini and porcini mushrooms. The additon of a potato and smokey bacon (or diced pancetta) makes for a hearty meal. 

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 900g mixed brown mushrooms such as chestnut and portabellini
  • 4 sprig/s fresh thyme
  • 2 tbsp olive oil
  • 2 clove/s garlic, finely chopped
  • 1 L chicken or vegetable stock
  • 1 baking potato, peeled and diced
  • 2 tbsp Cooks' Ingredients Dried Porcini Mushrooms
  • 6 rasher/s smoked streaky bacon, chopped, or 77g pack Cooks' Ingredients Diced Pancetta
  • 170ml essential Waitrose single cream
  • 25g flat leaf parsley
  • 1 Crusty bread, to serve


  1. Preheat the oven to 190ªC, gas mark 5. Remove the stalks from the mushrooms, halve the caps and place on a large baking sheet along with the stalks. Add the thyme, drizzle with oil and bake for 20 minutes. Stir in the garlic and cook for a further 10 minutes until the mushrooms are tender.

  2. Meanwhile, place the stock, potato and dried porcini in a large saucepan. Bring to the boil and simmer for 20 minutes until the potato is very soft.

  3. If using the bacon, cook gently in a small non-stick frying pan for 7–8 minutes until crisp. Drain on kitchen paper.

  4. Tip the roasted mushrooms and any juices into the saucepan (discard the thyme) then using a handheld blender, whizz until smooth. Remove from the heat and stir in the cream and chopped parsley.

  5. Ladle into 4 soup bowls and top with crispy bacon (if using) and a good grinding of black pepper. Serve with the crusty bread.

Cook’s tip

For a more delicate flavour, leave out the dried porcini mushrooms.


Typical values per serving when made using specific products in recipe


2,028kJ/ 484kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating