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Wild Mushroom Soup

VegetarianGluten Free

This soup always goes down well on our Autumn walks.

Serves : 6
Prep : 10 minutes
Cook : 20 minutes
  • 2 tbsp butter
  • 1 medium onion
  • 350g mixed wild mushrooms (cultivated mushrooms are fine to make up the weight)
  • 2 garlic cloves
  • 1 sprig of thyme
  • 2 pints of mushroom stock
  • Salt and pepper
  • Double or sour cream to serve


  1. Melt the butter in a large pan, add the onion and fry gently without browning for a few minutes.
  2. Add the mushrooms, garlic and herbs and cook for a further ten minutes.
  3. Add the stock and bring to the boil, then simmer for ten minutes.
  4. Allow to cool for a bit, then liquidise and season.
  5. Bring back to the boil and serve with a dollop of cream in the middle.


1 comment for Wild Mushroom Soup

  1. Dan Wall says:

    Just made this with Bay Boletes and it was delicious. Highly recommend.

    For the metric minded a medium potato is 150-200g and I used 950ml of water with 2 mushroom stock cubes but recommend using a little less water or reducing the soup for longer to let it thicken up and concentrate the flavour.

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