Stourhead's mushroom soup

Starters and soups

  • Serves: 4
  • Preparation time: 15 minutes
  • Cooking time: 35 minutes
Wild mushrooms are a special tasty treat during autumn © NTPL/Andrew Montgomery

Wild mushrooms are a special tasty treat during autumn


50g (2oz) butter
1 tablespoon olive oil
1 large onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 potato, peeled and diced
600g (11⁄4lb) mushrooms, chopped
1 litre (13⁄4 pints) vegetable stock
1 small glass medium or cream sherry
Grated zest and juice of 1 lemon
Salt to taste
Crème fraîche, to serve


Melt the butter with the oil in a large pan.
Put in the onion, garlic and potato, and fry gently for 5 minutes.
Stir in the mushrooms and then add the stock and sherry. Season with salt to taste.
Bring to the boil, then cover the pan and simmer until everything is cooked. This will probably take about 20 minutes.
Purée the mixture. Don’t worry if it isn’t very smooth; a little texture is good.
Add the lemon zest and juice and reheat until piping hot.
Serve with a bowl of crème fraîche for people to stir in as desired.