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Mushroom soup in a white bowl on dark background

Mushroom soup


  • 25 g dried porcini mushrooms
  • 1 cup warm water
  • 250 g mixed fresh mushrooms
  • 1 small onion
  • 2 tbsp oil
  • 3 slices streaky bacon
  • 4 cups water
  • 4 medium potatoes
  • 1 cup heavy (double) cream


  • Place dried mushrooms in a medium bowl and add warm water. Let them sit for 30 minutes. Remove the mushrooms from the liquid and finely chop them. Reserve the soaking liquid.
  • Cut the fresh mushrooms into even pieces. Finely chop the onion. Warm oil in a large frying pan, and add onion. Cook onion until it has softened. Add raw mushrooms and soaked mushrooms and cook for 5-7 minutes.
  • Finely chop bacon. Heat up a separate pan and add bacon pieces. Fry for 4-5minutes or until the bacon has browned and crisped up.
  • Peel and cube potatoes. Pour water in a medium pot on medium-high heat. Add potatoes. Bring the pot to aboil, and simmer for 5 minutes. Add onion and mushroom mixture.  Simmer for 5 minutes or until potatoes are soft. Add cream, and bring soup to a boil. Add cooked bacon. Remove from heat and serve.