Portobello Mushroom Soup
A beautiful hearty Autumn dish which is really quick and easy to prepare. You can use a mix of any wild mushrooms you like. I have used Portobello mushrooms and Button mushrooms in this recipe.

Different mushrooms will give the dish a different flavour. The addition of beef stock helps strengthen the earthy mushroom flavours.


  • 250g wild mushrooms, sliced (portobello and button; or any other combination)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 leeks, finely sliced
  • 2 shallots, chopped
  • 1 garlic clove, chopped
  • 1 litre beef stock
  • 1/2 tsp dried thyme
  • 150ml thickened cream
  • salt and pepper to taste
  • fresh thyme sprigs to garnish

  1. Heat oil and butter in a saucepan until foaming on a medium heat. Add leeks, shallots and garlic and stir until softened but not coloured (about 5 min).
  2. Add mushrooms to the pan. Stir until they begin to soften.
  3. Pour in stock and bring to the boil.
  4. Add dried thyme, salt and pepper. Lower heat and cover pan. Simmer for 30 minutes, stirring occasionally.
  5. Pour 3/4 of the soup into a blender and blend until smooth. Return to the pan. Add cream and heat through. If the soup is too thick add a little more stock and taste for seasoning.
  6. Serve hot with thyme garnish and some crusty bread.