INGREDIENTS (per person)

  • 600 g of field mushrooms
  • 1 onion
  • 1 stick of celery
  • 4 cloves of garlic
  • 150 ml of cream
  • 1.5 litres of chicken or veg stock
  • A small chopped bunch of thyme


Chop the onion, celery and garlic. Place in a large pan with four tablespoons of olive oil and a large knob of butter. Let it sweat down for 15/20 minutes until soft.

Chop the mushrooms and put in the pan. Cook until they become soft and wet.

Add the boiling stock to the pan and let it simmer for 20/25 minutes.

Before blitzing the mushrooms in a blender add the cream and stir.

Mix in the blender until it reaches a nice thick constituency. Add a good pinch of black pepper and salt.

If you have any of the focaccia left make it into croutons. Cut the bread into small squares, fry in a little olive oil till crispy then sprinkle over the piping hot soup.