Triple mushroom soup
Blog,  Dairy-free,  Gluten-free,  Low-carb,  Recipes,  Soup

Recipe: Triple mushroom soup

Three things happened: my naturopath suggested getting more mushrooms (particularly shiitakes) in my diet, I read this article entitled “Smart Fuel: Mushrooms” at Mark’s Daily Apple, and I found dried chanterelles and porcini powder at Dr Earth. As a result, this soup was born.

Triple mushroom soup

Triple mushroom soup

This soup uses dried chanterelles, Swiss brown and porcini powder for a deep, earthy flavour.
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine French
Servings 6


  • 30 g dried chanterelles (or other dried mushrooms)
  • 1 cup hot water
  • 2 tbsp ghee
  • 400 g Swiss brown mushrooms sliced
  • 2 tsp minced garlic
  • 1/2 tsp onion powder
  • 1/4 cup white wine
  • 5 cups bone broth (I used beef but any kind will do)
  • 1 tsp dried tarragon
  • 1 tsp dried thyme
  • 1 tsp celery salt (or regular sea salt)
  • 1 tsp porcini powder
  • salt and pepper
  • butter, to serve


  • Soak the dried mushrooms in hot water until fully rehydrated. Drain and keep the soaking water.
  • Heat ghee in a pot and sautée the fresh and rehydrated mushrooms, garlic and onion powder for 10 minutes.
  • Add wine, reserved soaking water (be careful as there may be dirt at the bottom of the container), set heat to max and let reduce for about 10 minutes.
  • Add broth, tarragon, thyme and celery salt, heat through and process with a stick or regular blender.
  • Add a teaspoon of porcini powder, adjust seasoning and serve with butter.
Keyword gluten free, main, mushrooms, soup

If you need nutrition advice, click here to check out our range of available services.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: