• 2 tbsp olive oil
  • 250 g large flat mushrooms, cleaned and sliced
  • 250 g closed cup chestnut mushrooms, cleaned and sliced
  • 2 onions, finely chopped
  • 400 g white potatoes, peeled and diced
  • 5 sprigs of fresh thyme
  • 700 ml vegetable stock
  • 400 ml British whole milk
  • 2 tbsp British double fresh cream
  • 20 g toasted pine nuts
  • 6.25 g parsley, snipped
  • black pepper


  1. 1

    Heat 1 tablespoon of the oil in a large pan, add the mushrooms and cook over a high heat for 5 minutes, stirring all the while to ensure they don't catch. Remove from the pan and set aside.

  2. 2

    Add the remaining oil to the pan and cook the onions, potatoes and thyme over a medium-low heat for 10 minutes until tender and just beginning to turn golden.

  3. 3

    Pour in the stock and milk and return the mushrooms to the pan. Bring to a gentle simmer and cook for 10 minutes, or until the potatoes are tender and cooked through.

  4. 4

    Remove the thyme sprigs from the pan and discard. Use a hand blender to purée the soup until smooth. Season with freshly ground black pepper to taste.

  5. 5

    To serve, ladle into warm bowl, swirl in a drizzle of the cream and scatter over the pine nuts and parsley.


    Cook's tip: you don't need to chop the vegetables too neatly because the soup is blended at the end. For an extra special touch, use a mix of wild mushrooms.

Nutritional Details

Each serving provides
  • Energy 1411kj 337kcal 17%
  • Fat 21.1g 30%
  • Saturates 8.6g 43%
  • Sugars 10.0g 11%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 230kj/55kcal

Each serving provides

25.2g carbohydrate 3.3g fibre 9.7g protein

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