Golden Mushroom Soup Recipe

What better way to spend a beautiful autumn day in the forest; wrapped in warm socks and wool sweaters, the scent of mushrooms in your nose?
A while ago we were on the road with friends in Utah and roamed the forest for hours, looking for chestnuts, umbrella, butter and birch mushrooms, goat’s lip, chanterelles, and the much sought-after porcini mushroom. Every few minutes a “porcini!” call came from another direction. Which only increased the collecting mania. Because once you start… you know. A basket of mushrooms can never be full enough!

Fresh golden mushrooms don’t need many ingredients anymore, because they have a great aroma of their own. With shallot and thyme fried in some butter, we like them best. But since we want to offer you more than the golden mushroom bread, we have come up with a delicious, warming soup.


  • 500 g golden mushrooms
  • 1 large raw potato
  • 1 onion
  • 1,5 tbsp olive oil
  • 400 ml broth
  • 1 tsp dried thyme
  • Salt
  • Pepper
  • 1 teaspoon cornstarch
  • 100 ml cream
  • 1 teaspoon butter
  • parsley to sprinkle


  1. Clean, wash and dry the mushrooms. Cut the mushrooms into pieces or slices, put 150 g mushroom slices aside. Peel the potatoes, peel the onion and dice them.
  2. Heat 1 tbsp. oil in a saucepan and braise the onion in it until transparent, add the potato and braise for 1 to 2 minutes while stirring. Add the mushrooms and fry for another 2 minutes.
  3. Add the broth and thyme and bring everything to the boil. Season with salt and pepper.
  4. Then cook the soup at a low temperature for about 25 minutes, then puree.
  5. Stir the starch in the cream until smooth, stir into the soup and season to taste.
  6. Heat the remaining olive oil with the butter in a frying pan and fry the mushrooms that have been set aside in it, season with salt and pepper. Whip the soup with a hand blender until it is nice and frothy. Add the fried mushrooms and serve sprinkled with parsley.

Tip: If you don’t get fresh mixed wild mushrooms, soak up 300 g fresh and about 50 g dried porcini mushrooms. Soak the dried mushrooms in hot water for about 30 minutes before use, then squeeze them out well and chop them into small pieces. The soaking water can be used for cooking; in this case, the amount of broth should be reduced. To taste, add a dash of Madeira to the soup at the end.