Wild Mushroom Soup
Inspired by techniques from Bon Appétit.
Dried porcini are soaked in hot broth until plump, then their earthy soaking liquid thickens a pot of sautéed fresh mushrooms and milk into a creamy, mostly smooth soup. A partial blend keeps a few tender mushroom pieces for texture while the rest turns silky.
Always check the labels of the products you use.
Method
- 1
Soak the porcini. Bring the broth to the boil in a medium saucepan, then take it off the heat. Add the dried porcini, submerge them, and let stand until softened, about 20 minutes. Lift the mushrooms out and strain the broth through a fine sieve into a bowl, leaving any grit behind, then coarsely chop the porcini.
- 2
Soften the onion. Heat the olive oil in a large heavy pot over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 7 minutes.
- 3
Brown the mushrooms. Add the wild mushrooms and button mushrooms and cook, stirring now and then, until browned and tender, about 8 minutes.
- 4
Add the aromatics. Stir in the garlic, thyme and chopped porcini and cook until fragrant, about 2 minutes.
- 5
Build the base. Sprinkle the flour over the vegetables and stir for 1 minute to cook it out. Gradually whisk in the strained porcini broth and the milk, scraping up any browned bits from the bottom of the pot.
- 6
Simmer. Bring the soup to the boil, whisking often, then lower the heat to a steady simmer and cook gently until slightly thickened, about 12 minutes.
- 7
Blend and finish. Ladle about 350 ml of the soup into a blender and purée until smooth, then stir it back into the pot. Bring back to a bare simmer, season with the salt and pepper, taste, and adjust before ladling into bowls.
Storage
Keep covered in the fridge for up to 3 days; the soup thickens as it chills, so loosen with a splash of milk or broth when reheating gently on the stove. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
14.7 g protein for 215 kcal = 6.8 g per 100 kcal, so protein gives about 27% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
- Total fat: 27.6 % of energy (limit ≤ 30%)
- Saturated fat: 7.1 % of energy (limit < 10%)
- Free sugars: 0 % of energy (limit < 10%)
- Salt: 0.8 g (limit ≤ 1.7 g)
- Fibre or fruit & veg: 4 g fibre / 213 g veg (limit ≥ 2.7 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our rule based on the WHO healthy diet guidance. Not endorsed by WHO.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- chopping board
- medium saucepan
- large heavy pot or Dutch oven
- fine sieve
- whisk
- blender or food processor
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 215 kcal |
| Protein | 14.7 g |
| Carbohydrate | 29.8 g |
| of which sugars | 12.1 g |
| of which free sugars | 0 g |
| Fat | 6.6 g |
| of which saturates | 1.7 g |
| Fibre | 4 g |
| Salt | 0.8 g |
Protein per 100 kcal
6.8 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
