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Mushroom Soup serves 4-6


2 large onions, sliced

1 tbsp oil

1.25kg chestnut mushrooms, halved

3 gloves garlic

1.5l mushroom/vegetable stock

1/2 glass dry white wine

2 bay leaves

3 tbsp cornflour made into a paste

Glug milk


  • Heat the oil in a medium sized saucepan.

  • Add the onions and a pinch of salt.

  • Add the garlic and stir.

  • Add the mushrooms and stir. Fry for 5 mins.

  • Add the stock and bay leaves and bring to the boil. Add the wine.

  • Boil for around 20 mins then add the cornflour & stir.

  • Blitz well and add a glug of milk.

  • Season with salt and pepper to taste. Drizzle with truffle oil if you fancy.

Nothing says Autumn more than a thick so
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