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Vegetarian, South and mountains

Wild mushroom soup with cheese toasts

This wild mushroom soup with cheese toasts is a creamy porcini soup served with grilled Comté bread, for 4 people. It takes 40 minutes to make, rated very easy, at a cost of €3.20 per person. The key to its success is browning the mushrooms down well before blending, for a deep forest flavor.

A rich porcini soup with grilled cheese toasts for dipping, this is the taste of the forest floor in a bowl.

Wild mushroom soup with cheese toasts
Total time
40 min
Difficulty
Very easy
Cost per person
€3.20
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Fall brings its share of mushrooms, and porcini are among the most fragrant. Once blended with potatoes and cream, they turn into a soft, slightly earthy soup with a thick texture that clings to the spoon. The handful of mushrooms browned in a pan and set aside add some bite and a stronger flavor on top.

This is a weeknight dinner that warms you up without much effort, but it also earns its place on a quiet fall Sunday, when you want something simple and generous. The melted Comté toasts, browned under the broiler, turn the soup into a full meal, perfect for dipping like you would with a fondue. Mon Chou brings this one out as soon as the weather turns cold, to make the most of mushroom season.

The ingredients

4 people

Fruits and vegetables

  • Fresh or frozen porcini mushrooms 400 g
  • Potatoes 300 g
  • Onion 1

Pantry

  • Vegetable brothoften in the pantry 75 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 15 cl
  • Grated Comté cheese 100 g
  • Butter 20 g

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Clean and chop the mushrooms. Cook a handful of them in butter separately and set aside. 5 min

    These browned mushrooms will top the soup with a bit of bite.

  2. Sweat the chopped onion, then add the remaining mushrooms and the diced potatoes. 8 min

    Let the mushrooms release their water, that's where the flavor builds.

  3. Pour in the broth and let it simmer gently. 20 min

    Cover the pot to keep all the aroma in.

  4. Blend finely with the cream, then season with salt and pepper.

    Add the cream off the heat so it doesn't split.

  5. Top the bread slices with Comté and grill them, then serve with the soup and the browned mushrooms. 4 min

    Let the cheese bubble a little, it tastes better with a few brown spots.

Our tips to get it right

  • Pick firm mushrooms with no soft spots, they'll release less water while cooking and keep more flavor.
  • If the soup turns out too thick after blending, loosen it with a bit of warm broth rather than water, so the flavor doesn't get diluted.
  • Blend it long and fine for a really smooth texture, especially if you want a polished presentation for guests.

The variations

  • Swap the porcini for button mushrooms or a wild mushroom mix if you can't find fresh ones, the soup will be a touch less fragrant but still good.
  • For a richer version, add a splash of white wine while cooking the vegetables, before pouring in the broth.
  • To save time, skip browning a batch of mushrooms separately and blend them all straight into the soup, you'll save five minutes without losing much flavor.

What to serve it with

  • A well seasoned green salad
  • A glass of warm apple juice
  • Toasted hazelnuts sprinkled on top

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, ideally without the cream, which you can stir in later when reheating. Warm it gently over low heat, stirring now and then, and make the toasts at the last minute so they stay crisp.

Questions about this dish

Can you use dried porcini instead of fresh ones?

Yes, soak 40g of dried porcini in warm water for 20 minutes, then use the strained soaking water as part of your broth. The flavor will be more concentrated, so adjust the salt accordingly.

Can you make this soup ahead of time?

Yes, make the soup the day before and keep it in the fridge, it actually tastes even better after resting overnight. Reheat it gently and save the Comté toasts for right before serving.

What cheese can replace Comté on the toasts?

Gruyère, Emmental, or a good raclette cheese all work well instead of Comté. Pick one that melts nicely and has enough character to stand up to the mushrooms.

Can you blend the soup without an electric blender?

Yes, a potato masher or food mill gives a chunkier, more rustic texture with some bite. It won't be as smooth as with an immersion blender, but it's just as tasty.

How long does it take to make a creamy wild mushroom soup with cheese toasts?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a creamy wild mushroom soup with cheese toasts?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a creamy wild mushroom soup with cheese toasts cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, celery. Always check the labels of the products you buy.

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