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Field Mushroom Soup with truffle oil



Field mushrooms - August we simply had loads growing in the paddocks 


celery stick

2 garlic cloves

sprinkle of sugar

Porcini Mushrooms

Truffle oil


I always have some dried porcini mushrooms in - so i soak a handful - and chuck these in but what i really want is the liquor off the porcini mushrooms to make my stock

mushroom stock (or veggie stock)


Frying pan

Blender - I use my nutri bullet


How to make it


Soften the onion in  a little oil (about a tablespoon) - I do this over a low heat for quite a while about 20 mins - I sprinkle a little sugar over the onion and get it all lovely and sticky - I add in the garlic and season.


Soak a handful of porcini mushrooms - these were my great find on Amazon! they keep for ages and I chuck them in everything - best thing is the water that is reserved makes amazing stock.


Add in your field mushrooms - or any mushrooms will do - fry off -

add in your stock - i never add cream i find it spoils the gorgeous earthy mushroom flavour and my husband doesn't like cream - this recipe is so thick it really doesn't need it. But if you want you could add coconut cream - again with mushrooms this fresh I don't like to mask the deep flavour.


transfer your mushroom mix to your blender - blitz for 30 seconds and transfer back to a pan - warm 

to serve drizzle over truffle oil if you have it - just is amazing and lifts the earthy flavours 

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