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Photo of Mixed mushroom and creme fraiche soup by WW

Mixed mushroom and creme fraiche soup

Total Time
45 min
15 min
30 min
Mushrooms offer a wonderfully rich and sophisticated spectrum of flavour. Porcini and Swiss brown are utilised in this filling dish with lush, lip-smacking effect


Dried mushrooms

20 g, (porcini)

Light rye bread

80 g, (2x40g), torn into pieces

Brown onion

1 medium, finely chopped

Swiss brown mushrooms

200 g, stems removed, thinly sliced

Fresh thyme

5 bag(s), (5 sprigs)


1 clove(s), crushed

Vegetable stock

2 cup(s), (500ml)

Creme fraiche

¼ cup(s)

Fresh chives

2 tbs, chopped

Oil spray

1 x 3 second spray(s)


  1. Place porcini mushrooms in a small bowl. Pour over 1 cup (250ml) boiling water. Set aside for 10 minutes.
  2. Meanwhile, preheat oven to 180°C or 160°C fan-forced. Place bread on a baking tray and bake for 4–5 minutes or until golden and crisp. Set croutons aside.
  3. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add Swiss brown mushrooms and thyme and cook, stirring, for 2–3 minutes or until mushrooms are tender. Add garlic and cook for 30 seconds or until fragrant.
  4. Remove and discard thyme. Add porcini mushroom mixture, stock and 1 cup (250ml) water and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes. Remove from heat and set aside to cool for 15 minutes.
  5. Using a stick blender or food processor, process mushroom mixture until smooth (see tip p28). Return soup to medium heat. Cook, stirring, for 5 minutes or until heated through. Serve topped with crème fraîche, chives and croutons.


Dried porcini mushrooms are available from the deli counter or dried herb aisle of most supermarkets or from continental fruit markets and delis.