Photo: Cala
Cream of wild mushroom soup
10 ingredients
30 min + 40 min
Serves 4
openrecipes
This rich and filling dish is the perfect way to use up end-of-season mushrooms on the cheap
Estimated Nutrition (whole recipe, rough)
375
Calories
7g
Protein
27g
Fat
31g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Porcini | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 25g dried porcini (ceps)
- 50g butter
- 1 onion , finely chopped
- 1 garlic clove , sliced
- thyme sprigs
- 400g mixed wild mushrooms
- 850ml vegetable stock
- 200ml tub crème fraîche
- 4 slices white bread , about 100g, cubed
- chives and truffle oil, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes