Thursday, 2 March 2017


Don't get me wrong, I love a tin of Heinz cream of mushroom soup but you wouldn't dish it up at a dinner party for your friends and family now would you? What you need is a posh version which will blow the socks off your guests. It's also super simple to make so it's a stress free starter too. The posh elements in your soup come from the porcini mushrooms and the celeriac but you will get your money's worth as you will use all the mushrooms and the soaking broth to really add flavor to your soup whilst the celeriac give it it's body.

Having said that if you don't want to use porcini mushrooms (they can be pretty pricey!) you can add in a few extra chestnut mushrooms instead if you wish although do be aware that the mushroom flavor of the soup won't be as strong. I'd maybe even advise you don't add in as much creme fraiche so that the mushroom flavor isn't completely washed out.

Whilst celeriac is becoming more widely available in larger supermarkets in the UK I understand that it still might be hard for you to get your hands on so if you like you can use other vegetables instead if you wish such as turnips or parsnips to gain a similar effect. Use around 600g peeled weight of the vegetables to get the same amount as roughly 1 celeriac. Using celeriac does give the soup a bit of edge though and really does work with the porcini mushrooms so if you can find some then grab it and use it in this soup. It's also something a bit different than just making a trendy celeriac puree or baking it.

Use the best vegetable stock you can find as well. The better the quality of your ingredients are then the better the quality of your soup will be. This recipe will make enough for 4 portions. It is also quite thick because that is how I like my soup but if you want it to be a bit looser then add in some extra vegetable stock after you have blended the soup. Don't use water as you'll just dilute the flavors in the soup.

 Porcini And Celeriac Soup

40g Dried Porcini Mushrooms
1 Heaped Tbsp Butter
1 Diced White Onion
1 Large Peeled And Chopped Celeriac
200g Chopped Chestnut Mushrooms
300ml Vegetable Stock
200ml Creme Fraiche
1 Tbsp Chopped Dill Leaves

  1. Cover the dried porcini mushrooms with 150ml of water and leave to soak for at least 2 hours (preferably overnight).
  2. In a large pan, add in the butter and melt on medium heat before adding in the onions, celeriac and chestnut mushrooms and fry until the onions begin to soften.
  3. Add in the porcini mushrooms along with the water they were soaking in. Add in the vegetable stock and bring the mix to the boil before reducing the heat to a simmer for 15 minutes. 
  4. Remove the soup from the heat and carefully blend the mixture until smooth. Add in the creme fraiche and dill and stir it through until combined. Place the soup back on the heat to warm back up until piping hot.
Your soup is now ready to serve. Dish it out into bowls and garnish with any extra dill leaves if you have any left over. This thick and hearty soup is the perfect dinner to walk into when you have been braving the stormy weather outside and you need a little hug in a bowl. Make sure you have some big chunks of warm buttered bread to mop up every last drop. If you love mushroom soups then you are going to love this bad boy. Using a mix of porcini and chestnut mushrooms really dials up the mushroom flavor to 11 whilst using celeriac gives the soup it's body without it taking over. It's also proper posh and is going to well impress your friends. Result!

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