Wild mushroom soup

  • 4

Nothing beats a warming bowl of soup on a cold day. check out this recipe for wild mushroom soup from chef Daniel Farrow

Wild mushroom soup

Comfort in a bowl. Warm yourself and your loved ones on cold days with a bowl of tasty wild mushroom soup. Taking just 5 minutes to prepare and 30 minutes to cook you could be serving up a hearty soup in no time at all.



  • Dried mixed wild mushrooms 25g
  • Medium white onion 1, finely chopped
  • Celery 2 sticks, finely chopped
  • Olive oil 1 tbsp
  • Salt
  • Garlic cloves 4, finely chopped
  • Dried tarragon 2 tbsp
  • Chestnut mushrooms 500g
  • Dry white wine 100ml
  • Vegetable stock 450ml


  • Step 1

     Rehydrate the dried mushrooms in 500ml of boiling water for about 5 minutes. Once rehydrated, strain the liquid into a jug and keep for later to add flavour to the stock.

  • Step 2

    Add the onion and celery to a pan on a medium heat with the olive oil and a pinch of salt. Cook until the onions are translucent.

  • Step 3

    Add the garlic and tarragon to the pan. Roughly chop the chestnut mushrooms, add to the pan and cook off for 4-5 minutes.
    Add the white wine and cook off the alcohol for 1-2 minutes.

  • Step 4

    Add the rehydrated dried mushrooms along with the vegetable stock (flavoured with liquid from the rehydrated mushrooms) to the pan.

  • Step 5

    Allow it all to simmer for 10 minutes, then blitz with a hand blender and season to taste.