Mushroom soup with buttered toast

When the Govt announce there will be another lockdown again from midnight Tuesday. You wouldn’t believe the supermarket were packs with people rushing for food and toilet papers. I managed to get some canned food, soups and fruits.

Also got some long-life milk stocked up, got 2 dozen eggs as it’s versatile use, 2 loaves of bread and medications for fever, cold, cough, and gastro/diarrhoea as these are the symptoms of infected with coronavirus.

As I was going to pay for my groceries, I saw from the corner of my eye some packed mixed mushrooms, button and porcini that are on sales as they are going to expire before the lockdown lifted up. Then got a bottle of thickened cream so I can make mushroom soup. Which I will be eating for the next few days with toast and if leftover I am turning it to panna cotta.

Glad that I managed to get mushrooms on sale and can have soup since it’s also raining days for a few days. My mushroom soup is hearty, comforting delicious and warming my stomach. Let’s cook!!!!


20 g porcini
600 g mixed mushrooms
(Portobello, oyster and shitakes, chanterelles, brown mushrooms)
100 g button/cup mushrooms
1 onion small, diced finely
1 Tbs minced garlic
1 L vegetables stock
160 ml thickened cream
60 g butter
1 Tbs mascarpone cheese
black pepper
Italian Seasoning


2 toasted slices bread spread with butter, cut into bite size


Preheat oven 200 degrees C. Place porcini in a bowl and add hot boiling water just to cover and leave to soak for about 30 minutes. Grease baking tray with oil and place mixed mushroom and button mushrooms in. Drizzle about 1 1/2 Tbs oil and sprinkle Italian Seasoning and turn over to coat with salt and black pepper. Roast in oven for about 20-25 minutes. Until tender.

Squeeze dry and chopped porcini. Heat a deep pot nice and hot medium high heat. Add garlic, onion and a small amount of salt and black pepper. Add chopped porcini. Strain the soaking water to remove any grits to pan. Add roasted mushrooms, cook for about 10 minutes. Checking seasoning and add stock.

Bring to the boil and simmer for about 20 minutes until mushrooms are soft. Stir in thickened cream. Ladle half the soup and blend till smooth puree. Then pour it back, add mascarpone cheese and check the seasoning again. Let it simmer further 2 minutes. Then off the hob. Spoon onto bowls and garnish with butter toasted bread. Serve with a glass of white wine.