Mushroom Stoup ⁠

Thicker than a standard soup but not quite as thick as a stew, an ideal meal in a pot

Serve this gorgeous stoup with some chopped dill, pan-fried mushrooms, and chunky pieces of good sourdough bread with a hard cheese and our Caramelised Red Onion relish with Black Garlic on the side...🤤🤤🤤⁠

Prep time: 30mins
Cooking time: 40 mins
Serves: 4


  • 60g dried porcini mushrooms⁠
  • 30g butter⁠
  • 1 tbsp olive oil⁠
  • 2 onions, finely chopped⁠
  • 2 carrots, finely chopped⁠
  • 1 celery stalk, finely chopped⁠
  • 500g mushrooms, sliced⁠
  • 4 garlic cloves, finely chopped⁠
  • 1 litre vegetable stock⁠
  • Pinch Sea salt and freshly ground black pepper⁠
  • A bunch of flat-leaf parsley, finely chopped⁠
  • A good handful of dill, finely chopped⁠


  1. Soak the dried porcini in 60ml hot water for 20 minutes.⁠
  2. Melt the butter with the oil in a large saucepan over medium-low heat.⁠
  3. Add the onions and let them sweat, stirring occasionally, until they begin to turn golden, about 20 minutes. ⁠
  4. Add the carrots and celery and cook, stirring occasionally, for about 5 minutes, until softened.⁠
  5. Meanwhile, remove the porcini from the soaking water, rinse them briefly, and pat dry.⁠
  6. Increase the heat under the pan to medium-high and add the fresh mushrooms, stirring until they release some of their moisture. ⁠
  7. Add the porcini and garlic, and sauté, stirring, for a minute, Stir in the soaking liquid and stock. ⁠
  8. Add some salt and pepper, and simmer, uncovered, for 15 minutes. ⁠
  9. Season again to taste. ⁠