Dried Slippery Jack Soup


  • 50 g (2 oz) butter
  • 2 medium-sized onions, roughly chopped
  • 1 large potato, diced
  • 300 ml (½ pint) dried Slippery Jack mushrooms
  • 4 sticks of celery, sliced
  • 1.5 litres ( pints) stock (or water used to soak dried mushrooms)
  • pinch of mixed herbs or thyme
  • salt and pepper, parsley to garnish


Melt the butter, add the onion and sauté for 5 minutes. Add the potato, mushrooms and celery and continue cooking for a further 5 minutes. Add the stock and herbs to vegetables and simmer for 30 minutes. Liquidize and reheat. Season to taste and serve garnished with parsley.