Wild Mushroom, Thyme and Black Salt Soup

A delicious and stupidly simple soup to warm the cockles on a colder day.

Use any mushrooms you like, just try and use a selection if you can’t get hold of exotic mushrooms. The easiest thing to do is get a mixed box from the supermarket, giving you exactly the right amount and a good depth of flavour to the dish.

Wild Mushroom, Thyme and Black Salt Soup
Prep time
Cook time
Total time
Serves: Serves 4
  • 1 leek, finely chopped
  • 2 cloves of garlic, finely chopped
  • A few sprigs of fresh thyme, leaves stripped from the stalks
  • 200g of wild mushrooms, such as shiitake, enoki, maitake, shimeji and oyster. Larger supermarkets will usually a do a box of speciality mushrooms
  • 100ml of red wine
  • 1 litre of beef or vegetable stock
  • A handful of breadcrumbs
  • 1 tbsp. of cream cheese
  • Black salt and pepper to taste
  1. In a heavy based pan over a medium heat add a glug of olive oil.
  2. Fry the leek, garlic and thyme until soft and starting to brown. Add in the mushrooms and fry for a couple of minutes before adding the red wine and allowing to bubble down.
  3. Pour in the stock and breadcrumbs and turn down to a simmer, bubbling away for 5-8 minutes.
  4. Spoon in the cream cheese then using a hand blender, blend the soup until smooth. If it needs to be a bit thicker add some more breadcrumbs, a little more water if it needs to be looser.
  5. Season to taste and serve. Garnish with extra fried mushrooms and sprigs of thyme if you fancy.



  1. 16th May 2018 / 7:25 am

    Made this twice now. It’s so good!!! Looking forward to more posts.

    • Milly
      14th August 2018 / 9:07 pm

      Thank you Kim! xx

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