Wild Mushroom Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

You can use any edible mushrooms for this dish, but try to include ceps or chanterelles. However, when you tramp through the fields and woodlands on a fine autumn Sunday morning, be sure to bring your Observer’s Book of Mushrooms with you – I can’t afford to lose readers who poison themselves!


  • 4 potatoes, thinly sliced
  • 2 pints (1 litres) stock
  • 1 lb (500 g) Mixed wild mushrooms, sliced
  • 1 oz (25 g) lard
  • 2 onions, chopped
  • Salt and pepper
  • 4 tablespoons cream
  • 1 tablespoon finely chopped fresh herbs


Boil the potatoes in the stock until soft, then pass through a sieve into another saucepan. Sauté the mushrooms in the lard with the onions for about 10 minutes until soft, season with salt and pepper and add the mixture to the potato purée. Cover the soup and allow it to steep over a very low heat for 10 to 15 minutes – you must keep it well beneath simmering point. Before serving, add the cream and herbs.