Mushroom Soup by Anna Webster

Recipe by Anna Webster

  • 15-20g dried porcini, soaked in boiling water (to cover) for 20 minutes, then chopped (reserve liquid)
  • Olive oil
  • 600g fresh mushrooms, sliced (darker and meatier the better)
  • 2 cloves of garlic, finely sliced
  • 1 red onion, finely sliced
  • Few sprigs of fresh thyme, leaves picked
  • 1L chicken stock (best quality)
  • Salt and pepper and lemon juice, to season
  • For Garnish:
  • 1 tbsp mascarpone cheese
  • Sliced fresh truffle OR truffle oil
  • Sliced wild mushrooms (if using, use young, tender mushrooms. Discard stalks)
  • Drizzle EVOO
  • Croutons
  • Fresh herbs
  1. Add fresh mushrooms to hot pan with olive oil – stir 1 minute
  2. Add garlic, onion, herbs, S+P – stir 1 minute, or until moisture leaks out of mushrooms
  3. Add chopped porcini
  4. Strain porcini stock and add – cook until moisture disappears
  5. Add chicken stock – boil then simmer 20 mins
  6. Puree, season, add mascarpone, parsley, lemon juice, drizzle EVOO etc.

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