• Cooking Time: 50
  • Servings: 8
  • Preparation Time: 10


  • 25 g dried porcini / wild mushrooms
  • 2 Tbsp butter
  • 1/2 a leek, finely diced
  • 5 cups of mushrooms, thinly sliced
  • 1/4 cup white wine
  • 5 cloves of garlic, crushed
  • 4 cups vegetable stock
  • 600 mL pouring cream
  • Fresh thyme, roughly chopped
  • Salt, white pepper, and black pepper to taste
  • Sour cream and chives to serve


  • 1. Rehydrate the dried mushrooms in a small bowl with 1/4 cup of warm water.
  • 2. Melt the butter in a heavy based pan. Saute the leek until translucent.
  • 3. Add the fresh mushrooms and saute for 3-5 minutes. Add the wine and saute for a further 2-3 minutes.
  • 4. Stir through the garlic and add the stock. Bring to a boil.
  • 5. Add the rehydrated porcini/wild mushrooms and their liquid. Season to taste and reduce to a simmer for 30 minutes.
  • 6. Add the cream and thyme, and bring to a slow boil. Simmer for 10 minutes.
  • 7. Allow to cool slightly and process in batches in a blender/food processor until smooth. Alternatively, use a stick blender in the pot; this will result in a coarser texture.
  • 8. Serve with a spoon of sour cream and chopped chives.


Categories: Bisque/Cream  Mushroom 

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