Catalan Mushroom Soup

Soupe de champignons

Preparation info
  • Serves


    • Difficulty


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By Caroline Conran

Published 2012

  • About

This is a splendid soup which can be made with mushrooms you have picked or with cultivated mushrooms. If you use foraged fungi, it will not matter too much if they are less than perfect specimens, the soup gains its rich flavour from the dried ceps.


  • 175 g fresh mushrooms, wild or cultivated, or a mixture of both, chopped into 2 cm pieces
  • 3 tbsp olive oil


Heat the olive oil in a casserole and soften the onions for about 15 minutes. Add the garlic, cook a further 5 minutes, then add the fresh mushrooms and let them sweat gently with the onions, stirring often so that they cook evenly. Drain the dried ceps, keeping their soaking liquid. Squeeze the water out of the soaked ceps and chop coarsely, then add to the other mushrooms.

Add the tom