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. 

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  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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