Margit’s Wild Mushroom Soup


Is there anything better than soup on a rainy autumn day? I don’t know if it’s the nostalgic memories of me as a child having a minor cold and being comforted by my mom with spoonfuls of warm nutritious soup or just the hypnotising effect of gulping down a hot and smooth yet thick-ish liquid? Don’t know what my point is with this.. but all I do know is that soup is very underrated isn’t it?

I can’t take any credit for this wild mushroom soup as I got this recipe from my boyfriends grandma Margit – who’s btw the cutest and loveliest person on this planet.

It all started during one of my visits in Sweden and I went on and on about the fact that I really wanted to go mushroom picking as I’ve never done it before.  We happened to be walking in the woods with my boyfriends grandparent and next thing I know, his grandma somehow managed to find a handful of chanterelles… and this was the end of November! Later that afternoon she quickly gave them a stir in some butter and voila – the most gorgeous taste. She also gifted me a bag full of dried chanterelles that they had picked the previous year and told me to make this soup.

So if you are looking for a comforting hug – in a bowl – this soup might give you just that. Bon Shabètit!




Margit's Wild Mushroom Soup

Creamy and filling Wild mushroom soup for cold nights.
Made with dried wild mushrooms, onions, stock, cream and milk.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Soup
Cuisine Swedish
Servings 2


  • 3 dl Dried mushrooms (Chanterelle)
  • 1 Onion - chopped
  • 2 tbsp Butter
  • 4 tbsp Flour
  • 8 dl Vegetable broth
  • 2 dl Milk
  • 1 dl Creme Fraiche
  • salt
  • pepper
  • 1 lemon wedge
  • handful Parlsey - chopped


  • Soak the dry mushrooms in water a medium bowl and cover with 3 dl of water. Leave it for at least 45 minutes.
  • Heat 2 tbsp butter in a saucepan over medium low heat and sauté the onion until softened and translucent.
  • Mix in the flour and then add the stock. Let is simmer for 5 minutes.
  • Pour in the milk and the cream fraiche - stir so it's evenly mixed. Add salt and pepper and some drops of lemon juice. Let it cook for another 5 minutes.
  • Serve with some parsley on top and some fresh warm bread.
Keyword Cream, Hot

Chestnut Mushrooms and Truffle Oil Pasta

If you look up truffle on the online dictionary, this is the description you’ll get ‘a strong-smelling underground fungus that resembles an irregular, rough-skinned potato, growing chiefly in broadleaved woodland on calcareous soils’

I mean, with that description, anyone would be doomed. But not truffle, instead it has such posh reputation that even Victoria Beckham would have been knocked off from the pedestal. 

I’m aware that a lot of people find the taste of it… bold and strong. But my god, if you train your taste buds, this dish will become the poshest thing you have eaten and it will cost you around £5.

Obviously, I’m not talking about the actual truffle (though… I wish) but instead I need to take the next best thing which is truffle oil. It is a cheaper substitute for truffles, which enhance the flavour and aroma of truffle. I’m aware that most of these oils do not contain actual truffle. The first ever truffle oil I bought was from Lidl’s ‘deluxe range’ which was surprisingly very good. I quickly learned that not all truffle oils will taste the same (hinting at the truffle oil I have in the picture below…). I was expecting the flava flava foo and all I got was foo. So, make sure you get one that has a lot of aroma otherwise you will just end up pouring half of the bottle just to get some flavour.

[metaslider id=”393″]


250g Chestnut mushrooms
300g spaghetti
salt after taste
pepper after taste
1 tsp turmeric
1 tsp chili flakes
2 garlic cloves, chopped
1 medium large yellow onion, chopped
bunch flat-leaf parsley, roughly chopped
3-4 tbsp truffle oil 
2 tbsp butter
grated parmesan, to serve


  1. Cook pasta according to the package, strain and before you set it aside add little bit of truffle oil and stir around.
  2. Preheat a pan over medium heat, add around 2 tbsp truffle oil and 1 tbsp butter. Add onion, garlic and turmeric. 
  3. Add mushrooms, chili flakes and another tbsp butter. Salt and pepper after taste. Sauté mushrooms until cooked. 
  4. Add parsley and 1-2 tbsp truffle oil. Let it cook for 2 minutes.
  5. Add pasta and stir well.
  6. When serving, add Parmesan and some fresh parsley for garnish.