Mushroom Soup

Mushroom Soup. This is one of my favourite recipes. Its very simple to make at your home. Some of my friends took this recipe from me and told me that finally they got the correct one. Get this recipe and make an extra delicious Mushroom soup. Serves 06


  • 25G (1 OZ) dried ceps
  • 2 tablespoons olive oil
  • 15g(1/2 oz/1 tablespoon) butter
  • 4 shallots, chopped
  • 2cloves garlic,crushed
  • 450g (1 lb) chestnut mushrooms sliced
  • 850ml (30 fl oz/3 ¾ cups) chicken stock
  • Grated rind of 1 lemon
  • 2 tablespoons chopped fresh tarragon
  • 150ml (5fl oz/ 2/3 cup) whipping cream
  • Salt and freshly ground black pepper
  • Tarragon sprigs to garnish
  • 3 slices white bread, crusts removed
  • 2 tablespoons sunflower oil

Mushroom Soup


  1. Put ceps in a bowl and cover with lukewarm water. Leave to soak for 30 minutes. Heat oil and butter in a large saucepan, add shallots and garlic and cook, stirring occasionally, for 5 minutes, until soft. Add the chestnut mushrooms and cook, stirring occasionally, for 5 minutes. Drain ceps, reserving soaking liquid. Add ceps, stock and lemon rind to pan. Bring to the boil, cover and simmer for 30-40 minutes, until ceps and tender.

  2. Meanwhile, make croutons. Cut bread into small cubes. Heat oil in a frying pan, add bread and fry, turning, until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Puree soup in a blender or food processor. Return soup to rinsed out pan and stir in enough reserved soaking liquid to give desired consistency. Add tarragon, cream and salt and pepper and reheat gently without boiling. Garnish with croutons and tarragon sprigs and serve.