Potato and Porcini Soup
Potato and Porcini Soup



  • 1 tbsp oil
  • 2 sliced onions
  • 20g dried porcini mushrooms
  • 3 tsp veg stock powder
  • 300g chestnut mushrooms, chopped
  • 3 crushed garlic cloves
  • 300g diced potato
  • 2 tsp thyme leaves
  • 4 diced carrots
  • 2 tbsp chopped parsley
  • 8 tbsp yoghurt
  • 60g walnut pieces
  • Fry the onions in the oil in a large pan until golden. Meanwhile, pour 1.2 litres of boiling water over the dried mushrooms in a bowl, and stir in the stock powder. Add the chestnut mushrooms and garlic to the pan with the onions, along with the potatoes, carrots and thyme. Fry until the mushrooms have softened.
  • Pour the dried porcini and stock into the pan, cover, and simmer for 20 mins. Stir in the parsley and plenty of black pepper, then serve in bowls topped with a dollop of yoghurt and the walnuts.
30 mins
4 serving

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