Potato and Mushroom Soup

Potato and Mushroom Soup

By: Ben O'Donoghue

A combination of flavours sure to impress ideal for a cold winters day topped with fresh parsley


  • 1kg Nicola potatoes
  • 500gm Mixed wild mushrooms, slippery jacks, oyster, shiitake, swiss browns flat field mushrooms and baby king oyster mushroom
  • 3-4 garlic cloves
  • 1.5lt Chicken or vegetable stock
  • 1/4 cup thick cream
  • Salt
  • Cracked black pepper
  • Chopped parsley


  1. Peel and slice the potatoes and place them in a pot with 1.5 lt of stock and the sliced garlic, bring to a simmer. Slowly cook the potatoes until they break down and thicken the stock. Season well.
  2. Add the mushroom slices and simmer until they are silky soft and delicious. Then add the cream and simmer. Again check the seasoning. It will need a good amount.
  3. To serve add the chopped parsley and drizzle with olive oil.
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