Field mushroom soup


To maximise the richness of colour and flavour of this soup, I choose the dark varieties of mushrooms available. Mushrooms are a good source of antioxidants, B vitamins and selenium. Selenium plays a vital role in thyroid function and immunity. It is a powerful antioxidant and helps to strengthen teeth, nails and hair.

Serves 4


150 g portobello mushrooms

150 g chestnut mushrooms

1 onion, roughly chopped

1 leek, roughly chopped

5 cloves of garlic, crushed

15 g organic butter

500 ml of homemade chicken stock  

Freshly grated whole nutmeg

10 parsley stalks

5 sprigs of thyme

Sea salt and pepper

1 tbsp of chives, finely chopped


  • Heat butter in a pan. Once melted, add the onion, leeks and garlic and soften with the lid on for approximately 10 minutes (until cooked but not brown).
  • Wipe the mushrooms (don’t wash!), roughly chop and add them to the pan and continue to softly cook for a further 10 minutes.
  • Add the stock,  parsley stalks a little freshly grated nutmeg (use the smallest size of grater) and add seasoning to the pan and bring to the boil. Turn the heat down and simmer for 15 minutes.
  • Cool the soup slightly before blending in a liquidiser until smooth.
  • To serve, pour the soup back into a pan and bring up to temperature, checking the seasoning. Sprinkle with finely chopped chives.

* Take special care when liquidising the soup if it is still hot.