Hot mushroom soup

Hot mushroom soup

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  • 4 to 6
  • Easy
  • Carb Conscious Dairy free Health conscious Heart friendly Vegan recipe collection
  • 5 minutes
  • 10 minutes


  • 20 g sachet dried porcini mushrooms
  • 4 cups porcini-mushroom or vegetable stock
  • 2 T butter
  • Juice of half a lemon
  • Sea salt and milled pepper, to taste
  • Chives, for garnishing

Cooking Instructions

Soak the dried mushrooms in the hot stock.
Fry the sliced mushrooms in the hot butter. Blend all the mushrooms with the stock and strained lemon juice, and heat through.
Check seasoning. Garnish with chives and serve with crisp crackers.

Cook’s tip: Mushrooms are an excellent source of antioxidants. By adding soaked, dried porcini mushrooms to fresh white mushrooms, the flavour of this quickly made soup is intensified.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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