This rather posh mushroom soup recipe is super easy to make and makes the most of delicious earthy mushroom flavours. When field mushrooms are plentiful it’s the perfect recipe to deal with the glut. Great as a light meal served with cream fresh, crusty bread and additional sautéed mushrooms.


    6-700gms mushrooms plus extra to sauté as garnish
    – field mushrooms, button, browns or Portobello’s

    2 large brown onions thinly sliced

    2 cloves garlic finely chopped

    2-3 Sprigs of fresh thyme – twigs removed.

    1 tbsp butter

    2 tbsp olive oil

    250mls white wine

    500mls Chicken stock

    Salt & pepper

    300mls Pouring cream

    Crème fresh & crusty bread to serve


    In a large sauce pan or high sided fry pan sauté the onions and garlic in the butter & olive oil over medium heat until translucent. Sprinkle the thyme leaves on top of the onions.

    Place all the mushrooms in a food processor and blitz until finely chopped.

    Place chopped mushrooms in pan with onions and pour over white wine. Simmer for 1-2 mins to reduce liquid.  Season with salt & pepper.

    Pour over the chicken stock and bring to a boil for 1-2 minutes, add cream and reduce heat and simmer for 5mins. If you prefer a thicker soup add a tablespoon of cornflour mixed into a slurry with water to thicken here.

    Test seasoning and serve hot with crème fresh and a few additional sautéed mushrooms slices.


    Recipe, styling and photography by Fiona Hugues and Jani Shepherd of Gatherum Collectif.
    Bleu dinnerware by French Country Collections, available in store at un deux trois.

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