Mushroom and thyme soup with roquefort croutons

Do you love smooth, creamy mushroom soup, but also love the meaty texture of whole mushrooms? Here Nadia Lim has gone for both in this comforting mushroom and thyme soup with roquefort croutons.

By Nadia Lim
  • 1 hr cooking
  • Serves 4
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  • 20 gram dried porcini
  • 100 millilitre boiling water
  • 60 gram butter, coarsely chopped
  • 70 millilitre olive oil
  • 1 leek, thinly sliced
  • 10 clove garlic, 2 finely chopped, and 8 bruised with the flat of a knife
  • 750 gram portabello mushrooms, coarsely chopped
  • 12 thyme sprigs, plus extra to serve
  • 1 litre chicken stock
  • 200 gram crème fraîche
  • finely grated rind and juice ½ lemon
  • 1/2 baguette, thinly sliced diagonally
  • 300 gram any other variety of mushrooms, halved or quartered if large
  • 1 teaspoon red wine vinegar
  • roquefort or other blue cheese, to serve


  • 1
    Soak porcini in the boiling water in a bowl until softened (10-15 minutes).
  • 2
    Meanwhile, heat half the butter and half the oil in a large saucepan over medium-high heat until butter foams. Add leek and chopped garlic and sauté, stirring occasionally, until translucent (4-5 minutes). Stir in portabello mushrooms and half the thyme sprigs and sauté until beginning to soften (6-8 minutes), then add stock, porcini and the soaking water, and season to taste. Bring to a simmer and cook until well flavoured (10-15 minutes). Discard thyme, add crème fraîche and purée with a stick blender (or in batches in a food processor) until smooth. Stir in half the lemon rind and keep warm.
  • 3
    Preheat grill to high and toast baguette slices, turning once, until golden brown (2-3 minutes).
  • 4
    Heat remaining butter and remaining oil in a large frying pan over high heat. Add other mushrooms, cap down, then add the bruised garlic. Season to taste and fry until golden brown (2-3 minutes). Turn mushrooms, add remaining thyme and cook for another minute. Remove from heat, add vinegar and lemon juice.
  • 5
    Ladle soup into warm serving bowls and top with fried mushrooms and garlic and buttery pan juices. Scatter with extra thyme and lemon rind, and serve hot with croutons spread with roquefort.