Wild mushroom soup


Recipe by Paul Phillips

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Yield: Serves 4


  • 30g dried porcini
  • 30g dried mixed wild mushrooms
  • 2 cloves garlic, sliced
  • 2 shallots, finely chopped
  • 100g unsalted butter
  • 230g closed cup mushrooms, sliced
  • 500ml warm chicken stock
  • Freshly ground salt & pepper
  • 2 tbsp chopped parsley
  • 2 porcini mushrooms (ceps), sliced

Cooking Directions

  1. Soak the dried porcini and mixed mushrooms separately in 1.5 cups of hot water each until soft (about 20 minutes).
  2. Drain, keeping the porcini stock to one side, and wash thoroughly to remove any grit. Strain the reserved liquid through a muslin cloth.
  3. Fry the shallots and garlic in a little of the butter until soft but not coloured (about 5 minutes).
  4. Add the remaining butter, dried and fresh mushrooms and fry over a medium heat for 10 minutes to soften.
  5. Add the warmed chicken stock, reserved porcini liquid and 250ml of hot water. Bring to the boil and simmer for 20 minutes.
  6. Remove from the heat and leave to cool slightly. Blend until smooth.
  7. Season well and serve with fried porcini, chopped parsley and a drizzle of olive oil.