Mushroom Soup

There is nothing else I can call this recipe, it is simply a mushroom soup. One that’s packed with flavour and with only 5 basic ingredients it is not only cheap to make but it is a delightful way to warm up on a cold day. I’ve used some porcini salsa that I picked up on a trip to Italy a few months back but you can use dried porcini mushrooms instead, just soak them and chop them up finely. Other than that it’s the plain old chestnut mushroom that’s doing all of the talking here.


What You’ll Need: (serves 6)

  • 400g of chestnut mushrooms, cleaned and chopped
  • 10 dried porcini mushrooms, soaked and finely chopped
  • 1 large onion, finely chopped
  • 3 medium potatoes, pre boiled
  • 1.5 litres of vegetable stock
  • Salt and pepper for seasoning
  • Some oil for frying


  1. Heat some oil in a large pan and add the onion. Cook for about 10 to 15 minutes until translucent.
  2. Add the chestnut and porcini mushrooms with a little salt and pepper. Cook until the mushrooms are done and are golden.
  3. Add the stock to a large pan and bring to the boil, carefully add the mushrooms and crumble in the potatoes (I left the skins on). Simmer for 15 minutes and then either blend using a hand blender or you can transfer to a food processor.
  4. Season to taste and serves with some delicious ciabatta or sour dough, a sprinkle of parsley and a generous sprinkle of vegan parmesan.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx