This savoury wild mushroom soup is a great starter enjoyed with a warm crostini.


  • 500g mixed wild mushrooms, or alternatively 500g cultivated mushrooms

  • 25g dried porcini regenerated in lukewarm water

  • 4 tbsp olive oil

  • 1 onion, finely chopped

  • 1 medium-sized potato, finely chopped

  • 1 litre vegetable stock

  • Serve with crostini


  • 1.

    Clean the mushrooms with a lightly damp cloth and chop into pieces. Heat the olive oil in a pan and sweat the onion. Then add the mushrooms and sauté’ for about 5 minutes.

  • 2.

    Add the stock, regenerated porcini and their water (if using), chopped potato and bring to the boil and simmer gently for about 20 minutes. Remove from the heat and allow to cool.  Place the content into a mouli or blender and whiz until you get a smooth consistency.

  • 3.

    Return to the pan and gently heat through. Serve immediately with some crostini.

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