It’s that time of the week again! And with the weather we’ve been having, this soup recipe from Monika Coghlan of Pepperazzi Food Styling and Photography could not be coming at a better time. So, whip this wild mushroom soup up, cuddle up by the fire and enjoy!

Serves: 4


  • 450g wild mushrooms (chestnut, shiitake, chanterelle), roughly sliced
  • 1 medium onion, peeled and finely chopped
  • 1 clove of garlic, peeled and crushed
  • 1 tbsp olive oil
  • 1.5l water
  • 1 organic vegetable stock cube
  • Fresh cream
  • Sea salt and freshly ground black pepper
  • Handful fresh parsley
  • 3 tbsp olive oil


  1. In a large pot, saute the onion and garlic in olive oil until golden. Add the mushrooms and saute for another few minutes, stirring occasionally.
  2. Add the water and stock cube and simmer for 15 minutes.
  3. Take off the heat. Blitz half the soup in a blender and pour it back in the pot. Mix together.
  4. Season with salt and pepper.
  5. To make the parsley pesto: Using a pestle and mortar, crush the parsley leaves with a pinch of salt and pepper and olive oil until well combined and of pesto consistency.
  6. Serve the soup with a dash of fresh cream, a spoonful of parsley pesto and a slice of brown sourdough bread.

Monika Coghlan
086 375 4058


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