Porcini and Potato Soup
Porcini and Potato Soup



  • 1 tbsp veg oil
  • 2 onions, sliced
  • 20g dried porcini
  • 3 tsp veg stock powder
  • 300g brown mushrooms, chopped
  • 300g diced potato
  • 3 grated garlic cloves
  • 2 tsp thyme
  • 4 diced carrots
  • 2 tbsp chopped parsley
  • 55g walnut pieces
  • Heat the oil in a large saucepan and tip in the onions to fry for 10 mins. Pour 1.2 litres of boiling water over the dried porcini in a jug, and stir in the veg stock powder. Add the brown mushrooms to the pan with the garlic and potatoes, thyme, and carrots, and fry until the mushrooms have softened.
  • Pour the rehydrated porcini into the pan with the stock, and leave to simmer - covered - for about 20 mins. Stir in the parsley, grind in plenty of pepper and a pinch of salt, and then ladle into bowls with some chopped walnuts on top. Delicious.
35 mins
4 serving

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