SW recipe: Mushroom soup


  • 35g dried porcini mushrooms
  • 600g cauliflower, cut into small florets
  • 3 portobello mushrooms, chopped
  • 1.8 litres boiling vegetable stock
  • 600g closed-cup white mushrooms, sliced
  • 2 large onions, finely chopped
  • 6 large garlic cloves, finely chopped
  • 1½ tbsp white wine vinegar
  • 15g fresh chives, finely chopped
  • salt and freshly ground black pepper


  1. Soak the porcini mushrooms in 200ml boiling water for 20 minutes.
  2. Put the cauliflower, portobello mushrooms, stock and half of the closed-cup mushrooms into a large saucepan over a medium heat.
  3. Add the porcini mushrooms and the strained soaking liquid, simmer for 10 minutes.
  4. Remove from the heat and whizz until smooth with a stick blender.
  5. Add the onions, garlic, vinegar and remaining closed-cup mushrooms and simmer for 20 minutes or until the vegetables are very soft.
  6. Remove from the heat and stir through the chives. Season to taste and serve.
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