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​​​​​Pennybun's Winter Mushroom S​oup

Print the recipe:Pennybun's Winter Mushroom Soup.pdf



  • Peel and dice onion, carrot, celery and garlic. In a heavy bottomed pot sauté vegetables with olive oil until soft, about five minutes

  • Add the mushrooms, you can chop the shiitakes if you wish to make blending easier, sauté for about five minutes

  • Add the stock to the vegetables and bring to a boil. Reduce heat and simmer for twenty minutes

  • Using either a stick blender or a regular blender blend soup until smooth

  • Mix in the heavy cream and season with salt and pepper to taste. This soup can handle a decent amount of salt so don't be alarmed. We start with two tablespoons and go from there.

  • Turn heat to low and keep soup warm

  • Slice chanterelles and king oysters

  • In a medium pan melt the butter. Once it is very hot and the butter is bubbling, but not browning, add the mushrooms and the sage. Cook until you get a bit of colour on the outside and they are cooked through. Season with salt and pepper

  • Reheat soup, ladle into bowls and top with sage mushrooms.

  • Garnish with a dollop of crème fraiche and a drizzle of truffle oil​​


  • 2 tbsp olive oil

  • 1 onion

  • 1 carrot

  • 1 celery stalk

  • 2 cloves garlic

  • 3 sprigs thyme

  • 2 leaves sage

  • ½ lb shiitake mushrooms

  • ½ lb yellowfoot chanterelles

  • 4 cups chicken or vegetable stock

  • 1 cup heavy cream

  • 6 tbsp butter

  • ½ lb chanterelle mushrooms

  • ½ lb king oyster mushrooms

  • 5 leaves sage

  • crème fraiche

  • truffle oil