Majestically Moreish Mushroom Soup

There’s nothing quite as satisfying as home-made soups, well other than a big slab of gooey chocolate cake topped with ice cream and fresh cream ha ha. This has optional addition of Chinese mushroom sauce or truffle oil which gives it that extra depth of mushroom flavour. If you want to enrich it more you could always put a blob of crème fraîche on top.


250g Chestnut Mushrooms sliced

250g shitake mushrooms sliced

1 small handful of dried Porcini Mushrooms

1 litre chicken stock

1 white onion chopped

3 cloves garlic

A few sprigs of fresh thyme

Squeeze of lemon juice (opt)

Few drops of Chinese mushroom sauce or truffle oil (opt)

Salt and black pepper to taste


Soak the dried mushrooms in a little hot water for 20 mins

Fry onion and garlic for a few minutes until softened

Add fresh and rehydrated mushrooms

Add a few tablespoons of mushroom water careful to avoid the gritty bit at the bottom

Add the rest of the ingredients

Bring to boil and cook for 20 mins

Using a hand blender/liquidiser/food processor and blend to a smooth soup consistency

Season to taste

Tip: Better still if you have a soup maker just chuck the whole lot in and select the smooth option, so easy.

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