Wickedly wild mushroom soup

    40 min

    A beautifully simple recipe to make but gives real impact for up to 6 people or 4 who like to go back for more. My boys gave this the thumbs up and they are my harshest critics so I'm more than happy to pass this one on!


    Tyne and Wear, England, UK
    43 people made this

    Serves: 6 

    • olive oil, as needed
    • 2 to 3 cloves garlic, chopped
    • 2 leeks, chopped
    • 500g wild mushrooms, chopped
    • 250g chestnut mushrooms, chopped (or any you prefer)
    • 1.2L (2 pt) stock
    • 3 generous sprigs of fresh thyme
    • fresh coriander, chopped (optional)

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Gently fry the chopped leeks with the garlic in a drizzle of olive oil until soft. Add the chopped mushrooms and cook for around 5 minutes.
    2. Add the stock, thyme and coriander. Heat through and them simmer for 10 to 15 minutes.
    3. Take off the heat and put through liquidiser or food processor in batches.
    4. Add salt and pepper to taste. Serve with crusty warm bread and butter.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    So simple to make but absolutely delicious.  -  10 Sep 2012


    This was ace. We got so disappointed with bought mushroom soup so tried this. We didn't have / couldn't get all the ingredients so used spring onions instead of leek and a mix of mushrooms (mostly white, chestnut and some shitake - 500g of wild would be expensive to buy) and it tasted super shroomy. Will definitely make again.  -  05 Sep 2013


    I loved this soup. I didn't have thyme and used 2 cloves, 1 leek, 2 onions and coriander and it was absolutely delicious! I also used portabello and chestnut mushrooms and added a bit of almond milk.  -  02 Nov 2014