• 50g dried Porcini mushrooms
  • 1 knob of butter
  • 1 shallot, peeled and finely diced
  • 2 garlic cloves, crushed
  • 1 sprig of thyme, leaves picked
  • 450g mushrooms, roughly chopped
  • 700ml vegetable stock
  • 200ml Alpro soya cream alternative, plus extra to garnish
  • Chopped parsley, to garnish


  1. 1 Pour 100ml of boiling water over the porcini mushrooms and leave to soak.
  2. 2 Melt the butter in a large heavy-based pan over a medium heat. Add in the shallot, garlic, thyme and chopped mushrooms.
  3. 3 Cook for 5 minutes until the mushrooms have reduced in volume by about half.
  4. 4 Add in the stock and the porcini mushrooms along with the soaking liquid.
  5. 5 Continue cooking for a further 20 minutes before adding the soya cream. Blitz the soup with a hand blender until smooth.
  6. 6 To serve, ladle into bowls and drizzle with a little extra cream and top with a sprinkling of fresh parsley.
  7. 7 Cook's tip: A mixture of mushrooms will give the best flavour to the soup. Try using chestnut, oyster and button mushrooms.
  8. 8 *All information included in this recipe has been provided by Alpro.

Nutritional Details

Each serving provides
  • Energy 779kj 186kcal 9%
  • Fat 12.6g 18%
  • Saturates 3.4g 17%
  • Sugars 1.3g 1%
  • Salt 0.7g 12%

% of the Reference Intakes

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