Three mushroom soup with truffle oil

Three mushroom soup with truffle oil

Elisa Watson

My mum gave a lot of cooking lessons and demonstrations over the years and this dish was always on the list of things she taught. It’s a heartwarming, healthy winter soup made extra luxurious with the truffle oil. If truffles aren’t your thing, drizzle with some tahini instead.


Quantity Ingredient
100g porcini mushrooms
90ml olive oil
1 brown onion, finely diced
1 garlic clove, finely diced
2 celery stalks, finely diced
1 leek, finely diced
500g swiss brown mushrooms, roughly chopped
500g field mushrooms, roughly chopped
500g button mushrooms, roughly chopped
5 thyme sprigs
1 teaspoon salt
1/4 teaspoon freshly cracked black pepper
truffle oil, for drizzling
3 tablespoons chopped flat-leaf (italian) parsley, to garnish

Mushroom stock

Quantity Ingredient
1 tablespoon olive oil
2 carrots, roughly chopped
1 onion, roughly chopped
3 celery stalks, roughly chopped
6 tomatoes, roughly chopped
20 swiss brown mushrooms, roughly chopped
10 whole dried shiitake mushrooms
sea salt and freshly cracked black pepper, to taste


  1. To make the mushroom stock, heat the oil in a large saucepan over medium heat. Add the chopped vegetables and shiitake mushrooms and sauté for 5 minutes, then cover with 2.5 litres (85 floz/10 cups) water. Bring to the boil, then reduce the heat to medium–low and simmer for 1 hour. Season with salt and pepper, then strain the stock through a fine-meshed sieve into a clean saucepan, and discard the vegetables.
  2. Add the porcini mushrooms to 250 ml (8½ floz/1 cup) boiling water and set aside for 20 minutes.
  3. Heat the olive oil in a stockpot over medium heat, then add the onion, garlic, celery and leek and cook for 15 minutes, until soft and caramelised.
  4. Drain and roughly chop the porcini mushrooms, then add to the stockpot with the rest of the mushrooms. Cook until soft, about 10 minutes.
  5. Add the thyme and cook for a further 5 minutes to release its flavour.
  6. Pour enough stock into the pot to just cover the mushrooms and stir well. Cook for approximately 40 minutes, topping up the stock if necessary to keep the mushrooms covered. Stir in the salt and pepper, then take off the heat.
  7. Allow the soup to cool slightly before pouring half into a blender. Blend until creamy, then pour it back into the remaining soup before giving it a final stir.
  8. Serve in individual bowls, drizzle each bowl with the truffle oil and garnish with the parsley.
Jewish cooking
Chicken soup
Yom kippur
Dinner party
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