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Mushroom Soup with Porcini and Pepita

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    • 250g Portobello mushrooms – rough chop
    • 250g flat mushrooms – rough chop
    • 25g dried porcini pieces
    • 1 medium brown onion – rough chop
    • 5 cloves garlic – crushed
    • 1 tbsp. fresh thyme leaves
    • 30ml sweet sherry
    • 500nl vegetable stock
    • ½ cup chopped flat parsley
    • 100ml cream
    • 100g pepitas – toasted
    • Salt And pepper


    1. Place the mushrooms, onion, garlic, thyme, sherry and stock into the soup maker jug along with a pinch of salt.
    2. Place the soup maker blending lid on top and secure to the base.
    3. Select the ‘SMOOTH’ soup setting and then select the ‘START’ button.
    4. After cooking, add the cream, parsley and a bit more salt and pepper. . Replace the soup maker blending lid on top and secure to the base. Select the ‘PULSE’ button and then press start. Hold down the button for 20 seconds as it blends.
    5. Serve with a sprinkle of the toasted pepitas for a great crunch effect. Some crusty bread is very welcome here too.
    6.  And if you really want to get fancy, a drizzle of truffle oil adds decadence to an already spectacular soup.


    Porcini are an Italian style of mushroom available in dried form grocers and delis. They may seem expensive but only a little is needed as they a have strong, meaty flavour. The name porcini comes from the Italian for ‘pig’. Pepita are the inside kernel of pumpkin seeds.

    b2ap3_thumbnail_Small-Adam-Clements.jpgRecipes created and shared by Adam.

    Adam is a qualified chef with over 20 years' experience. He blogs with his daughter at His vision is for a world where we all know where our food comes from and Stephen Fry is Supreme Leader.

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    This recipe was developed using a Kambrook Appliance.


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    Guest 23 February 2024

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