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Wild Mushroom Soup

Mushrooms are a marmite food - you either love them or hate them! It seems there is no middle ground on the fungi, but if you're on the side of the lovers, you're in for a treat with this delicious creamy wild mushroom soup.

Cep mushrooms can be foraged in and around Perthshire. They are identified by their light to chestnut brown smooth cap with a white rim and often a hazy pale ‘bloom’. They also have a large, thick bulbous stock.

Ceps have unbeatable depth of flavour and is generally agreed by connoisseurs to be among the finest eating mushrooms out there, making them the perfect addition for this soup sweated down with garlic and onions to release all their special earthy 'mushroomy' taste.

Aside from being rich in valuable nutrients such as fiber, vitamins B and C, calcium, potassium, phosphorus, magnesium, selenium and zinc, mushrooms are also excellent sources of antioxidants, including some that are entirely unique to mushrooms and even find their way into some high end beauty products!

With a sprinkle of chopped flat leaf parsley and a swirl of creamy natural yoghurt this soup is a warming, decadent treat served with a hunk of crusty sourdough. 

This recipe has been adapted from the National Trust Wild Mushroom soup recipe by the New Covent Garden Soup Company. They are sponsoring a National Trust garden by donating 10p from the sale price of every carton of their wild mushroom soup.

Do you make the best soup in Perthshire? If you are a superstar soup maker or know someone who is, get them to enter the big Perthshire soup competition Zuppa! and they will be in for a chance to win a £100 Perth Card. You can find out more here

Get cooking and good luck!

Preparation Time:
20 minutes
Cooking Time:
30 minutes
Serves: 6


  • 75g dried cep mushrooms
  • 300ml warm water
  • 50g butter
  • 2 medium onions finely chopped
  • 2 garlic cloves crushed
  • 225g chestnut mushrooms sliced
  • 2 dessertspoons plain flour
  • 900ml vegetable stock
  • 150ml dry white wine
  • 2 dessertspoons finely chopped flat leaf parsley
  • 225ml single cream
  • salt and freshly ground black pepper
  • 150ml natural yoghurt to garnish


    1. Soak the ceps in the warm water for 20 mins. Drain reserving the soaking liquor.

    2. Melt the butter and cook the onions and garlic gently for 10 minutes in a covered saucepan, without colouring.

    3. Add the mushrooms and ceps and cook for 2 minutes.

    4. Stir in the flour and cook for another 2 minutes.

    5. Gradually add the stock, the reserved soaking liquor and the white wine. Cover, bring to the boil and simmer gently for around 20 minutes until the vegetables are tender.

    6. Let the soup cool then add the parsley and puree in a liquidiser. Return to a clean saucepan, stir in the cream and reheat gently.

    7. Season to taste and serve garnished with a swirl of natural yoghurt.