Alive and Cooking

Luxe Mush Soup

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(Serves 4)
3 Swiss brown mushrooms, sliced
100g enoki mushrooms, roughly chopped (keep the top 3cm of the mushrooms to use as a garnish)
100g oyster mushrooms, roughly chopped
1 litre vegetable stock
½ bunch spring onions, thinly sliced diagonally, including about 5cm of the green section
1 clove of garlic, thinly sliced
100g butter
10 small sage leaves
Extra virgin olive oil
2 tbsp flour


Splash extra virgin olive oil and 50g of the butter into a hot wok. Fry the sliced Swiss brown mushrooms for 5 minutes. Then remove.
Next toss in the oyster mushrooms and the stalk sections of the enoki mushrooms and fry for 4-5 minutes. Then add in the spring onions (white section only), garlic and 50g of butter. Stir through until the butter melts.
Stir through the plain flour and cook for 2 minutes. Return the Swiss brown mushrooms to the wok. Pour over the stock and boil for about 5 minutes.
Add the enoki mushroom tops, the thinly sliced green parts of the spring onion and the sage leaves. Serve.

Luxe Mush Soup