There’s nothing like a piping bowl of soup as the evenings get cooler. Our variation of what is a classic recipe contains our delicious bone broth keeping it rich and full of flavour, while the added cream ensures a velvety smooth taste and texture. Top it with truffle oil for an extra hit of indulgence.

Enjoy x

What you’ll need:

  • 50g of dried mushrooms (porcini works well)
  • 25g butter
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • Handful fresh parsley, roughly chopped
  • 500g mushrooms, any variety
  • 700ml of beef bone broth
  • 150ml single cream
  • Truffle oil, to serve


  1. Soak the dried mushrooms in hot water for ten minutes. Drain well, reserving the liquid.
  2. In a pan, sauté your onion and garlic in butter until the onion is translucent and fragrant.
  3. Reserving a few for serving, add the dried and fresh mushrooms until the pan until they soften.
  4. Toss in half of your parsley and cover with bone broth and the remaining liquid from the mushrooms. Once boiling, reduce heat and cover with a lid. Simmer for 30 minutes.
  5. Add in the cream, season to taste and blend to desired consistency. Allow simmering for a further 5 minutes.
  6. To serve, garnish in a bowl with the remaining dried mushrooms, croutons, fresh parsley, and a drizzle of oil.