This wild mushroom cream soup is comfort in a bowl: earthy mushrooms, silky cream, and a handful of smoked cheese melted right in. It comes together in one pot for an easy weeknight dinner. If you love mushroom recipes, try our Pork Baked with Mushrooms and Cheese and Chicken in Savory Mushroom Sauce, or warm up with our Hearty Ground Meat and Bean Soup.
Ingredients
- 300 g (10.5 oz) potatoes, diced
- 300 g (10.5 oz) wild mushrooms
- 300 g (10.5 oz) champignons
- 1 onion, finely diced
- Water as needed
- 200 g (3/4 cup + 1 tbsp) light cream, 10% fat
- 50 g (1.8 oz) smoked cheese, diced
- Spices to taste
- 1 tbsp vegetable oil
Instructions
- Cover the wild mushrooms and potatoes with water and cook until done.
- Meanwhile, dice the onion and champignons finely and fry in 1 tablespoon of oil until golden.
- Blend the mushroom-potato broth with an immersion blender, then stir in half of the fried champignons and onion.
- Bring to a boil. Add the remaining champignons and onion, pour in the cream, season with spices, and add the diced smoked cheese.
- Simmer on low heat until the cheese melts completely, then serve hot.
Tips
- Do not crowd the pan when frying the mushrooms — they brown far better in a single layer. Serious Eats has a great explainer on getting mushrooms deeply golden.
- Stir in the cream off the boil to keep the soup silky and prevent curdling.
- Dice the smoked cheese small and add it gradually so it melts completely into the soup.
Nutrition: per 100 g — 58 kcal, protein 3 g, fat 4 g, carbs 2 g.