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Venison Soup with Mushrooms

Venison Soup with Mushrooms

Looking for a new soup recipe? Try this venison soup with mushrooms, it's an easy and mouthwatering comforting dish perfect for winter.

01 October, 2018
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Type of dish

serves for


total time

1 HR 10 MIN


3 tbsp
450 g, steaks, cut into cube
2 rashers, chopped
1, finely chopped
1, finely chopped
1 clove, chopped
All purpose flour
1 tbsp
Venison stock
750 ml (beef stock)
White wine
250 ml
2 leaves
2 tsp, dried
2 tbsp
Porcini mushrooms
150 g, fresh
150 g ceps, 150 g, chanterelles, fresh, cleaned and chopped
2 slices, white, stale, cut into cubes
250 ml, 30 % fat
Sour cream
4 tsp, to serve


How to make a delicious venison soup with mushrooms

  • Heat the oil in a large pan and brown the venison pieces on all sides.
  • Remove the meat from the pan and set aside.
  • Gently cook the bacon in the pan until the fat starts to run then add the onion, carrot and garlic and cook gently until the vegetables are soft.
  • Sprinkle over the flour, cook for 1 minute then gradually add the stock and the wine.
  • And the bay leaves and thyme, bring to a boil, season with salt and pepper and let simmer for 30 minutes.
  • Heat the butter in a frying pan and gently cook the ceps and chanterelles until lightly browned then transfer them to the pan with the venison and cook for 15 more minutes.
  • Reheat the frying pan you used to cook the mushrooms and fry the bread cubes until golden brown.
  • Stir the cream into the soup, check the seasoning and serve with the fried bread scattered over and the sour cream on top.

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