Our Mushroom soup

Mushroom Soup Ingredients

 250g Button Mushrooms

100g Onions peeled and chopped

15g Dried Wild Mushrooms

500ml Mushroom Liquor

500ml Raw Organic Milk

25g Butter

25g Plain Flour

Sea Salt and freshly milled Pepper

50ml Double Cream

Truffles thinly sliced (optional)



  1. Soak the dried mushrooms in 500ml of boiling water.
  2. Melt the butter in a suitable sized saucepan and then add the onions.
  3. Sauté gently for 2 minutes then add the mushrooms and turn up the heat.
  4. When the mushrooms have started to colour slightly turn the heat down and add the flour and the soaked dried mushrooms, stir well.
  5. Cook out the four for a couple of minutes over a gentle heat.
  6. Gradually add the mushroom liquor stirring well to ensure there are no lumps.
  7. Add the milk gradually to ensure there are no lumps.
  8. Season generously with salt and pepper and bring to the boil.
  9. Reduce to a simmer and cook for a further 15 minutes.
  10. Blitz in a food processor and return to a clean saucepan.
  11. Warm through then adjust the seasoning and consistency.
  12. Stir in the cream and then serve with the pesto and truffles if using.