RECIPES: Wild Mushroom Soup with Wood Sorrel & Hazelnut Pesto by The Yorkshire Shepherdess

Tasty recipes courtesy of The Yorkshire Shepherdess herself, Amanda Owen…

Prep time 10 minutes

Cooking time 35 minutes

Serves 4

2 tbsp Yorkshire rapeseed oil, plus extra for garnish

1 medium onion, finely chopped

1 large clove garlic, crushed or grated 450g wild mushrooms, such as yellow chanterelle, roughly chopped

50ml Madeira or sweet sherry

850ml hot vegetable stock

3 sprigs fresh thyme

200ml double cream

1 tsp mushroom powder

Salt and black pepper


25g chopped toasted hazelnuts

1 small bunch wood sorrel

2 tbsp olive oil

10g Parmesan


Handful of wild mushrooms

Heat the oil in a large saucepan, add the onion and garlic and fry gently for 5 minutes, until softened but not coloured. Next, add the mushrooms and fry on a medium heat for 8 minutes, until they are golden.

Pour the Madeira over the mushrooms and cook on a high heat for about a minute until the alcohol evaporates.

Lower the heat and pour in the hot stock, then add the sprigs of thyme. Bring to the boil then cover and simmer gently for 20 minutes.

Remove the pan from the heat, blitz with a hand blender or in a liquidizer until the soup is smooth. Return the soup to a clean pan, stir in the cream and sprinkle over the mushroom powder, then season the soup and gently reheat over a low heat. Meanwhile, place the pesto ingredients into a small food processor and blitz for a few seconds until combined. Add extra oil if the pesto is a little thick and season to taste. For the mushroom garnish, drizzle some oil in a small frying pan and gently fry the remaining mushrooms for a couple of minutes until golden.

To serve, ladle the soup into warm bowls, scatter over the whole fried mushrooms, and top with a spoonful of pesto.


Try serving with homemade spelt bread.

Discover more delicious recipes in Amanda Owen’s new book, Celebrating the Seasons. Pre-order it here:

Minerva Studio
Author: Minerva Studio