Roasted Wild Mushroom Soup Recipe

Name: Roasted Wild Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300g wild mushrooms or shiitake/chestnut mushrooms; 1 clove of (smoked) garlic; 2 teaspoons butter (1 teaspoon for roasting mushrooms, 1 teaspoon for making sauce); 2 shallots, finely chopped; 1 teaspoon plain flour; 500ml (your finest) vegetable stock; 1 teaspoon lemon thyme leaves, finely chopped; 75g young hard cheese, grated e.g gouda, mild chedda, edam, manchego; 100ml creme fraiche; Piment d'Espelette, to taste; Kosher salt, to taste

Servings: persons

300g wild mushrooms or shiitake/chestnut mushrooms
1 clove of (smoked) garlic
2 teaspoons butter (1 teaspoon for roasting mushrooms, 1 teaspoon for making sauce)
2 shallots, finely chopped
1 teaspoon plain flour
500ml (your finest) vegetable stock
1 teaspoon lemon thyme leaves, finely chopped
75g young hard cheese, grated e.g gouda, mild chedda, edam, manchego
100ml creme fraiche
Piment d'Espelette, to taste
Kosher salt, to taste

1
Brush mushrooms to clean and place on greased roasting tin. Pop in a whole clove of smoked garlic and dot mushrooms with 1 teaspoon of butter. Bake for 8-12 minutes, or until just roasted at 180 degrees centigrade - don't bother preheating the oven! Remove from oven when ready and set a few roasted mushrooms aside for garnishing
2
Heat the other teaspoon of butter in a large saucepan and add the chopped shallots. Saute gently and then add roasted mushrooms, stirring till the shallots are soft and golden.
3
Sprinkle on flour, mix well and continue cooking. Stir well and let flour 'cook' so it loses its 'floury/pasty' taste.
4
Add the stock and lemon thyme in and let the mixture simmer for 20 minutes, then add the piment d'espelette
5
Add cheese and creme fraiche and cook for another 2 minutes until the cheese is melted and the soup is thickened.
6
Whizz in a food-processor or blender till smooth. Adjust salt if necessary and top with roasted mushroom garnish to serve
7
Combine leftovers with pasta to make a bake or use as a sauce on rice, with soft-boiled eggs.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 300g wild mushrooms or shiitake/chestnut mushrooms, 1 clove of (smoked) garlic, 2 teaspoons butter (1 teaspoon for roasting mushrooms, 1 teaspoon for making sauce), 2 shallots, finely chopped, and more.

Yes, Roasted Wild Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Wild Mushroom Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions