Cream of roasted mushroom soup
Waitrose and Partners

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. 

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


    • 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 Porcini Mushrooms
    • 6 rasher/s smoked streaky bacon, chopped, or 77g pack Cooks' Ingredients Diced Pancetta
    • 170ml essential Waitrose single cream
    • 25g pack flat leaf parsley