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Intensely Mushroomy, Mushroom Soup

Prep Time15 mins
Cook Time45 mins
Servings: 6
Author: Louise-Claire Cayzer


For the Soup

  • 400 g White Mushrooms
  • 600 g Chestnut Mushrooms
  • 6-7 dried Cep or Shitake Mushrooms
  • 2 small or 1 medium potatoes
  • ¾ cup white wine
  • teaspoon dried thyme leaves
  • 2 Tbs Vegetable Boullion Powder
  • ½ t Chilli Powder (optional)
  • 1 Tbs Vegan Worcsestshire sauce
  • salt & pepper to taste.
  • 1 Onion
  • 4 -6 cloves garlic
  • 1 tbs Olive Oil
  • 1 litre water

To Serve

  • Sage Leaves
  • Sliced Mushrooms
  • Olive Oil


  • Crumble the dried mushrooms into a litre of warm water and add the boullion powder or stock cube and leave to infuse.
  • Sauté the onion and garlic in a large saucepan until translucent, then add the mushrooms.
  • Cook the mushrooms over a medium heat until they release their juices and cook down.
  • Add in the potatoes and herbs and mix to coat with the oil and release the herbs scent a little.
  • Add the wine and cook for a minutee.
  • Add the dried mushroom water, including the now re-hydrated mushrooms.
  • Simmer on a low heat with the lid half on for 45 mins, until the liquid is reduced and the potatoes almost disintegrated.
  • With a stick blender, puree the soup to a very fine smooth and creamy texture.
  • Taste and add salt, worcestershire sauce and maybe a hint of chilli sauce to taste.
  • Serve garnished with extra slices of fried mushrooms and lightly fried sage leaves with a drizzle of olive oil.


This soup is very rich, so serve as an elegant starter or amuse bouche or even as a soup 'shot' as a canape for a party.