Creamy Wild Mushroom Soup

Recipe by Elmarie, Image and Styling by Le-Andra Schwagele


  1. Fry the onion and mushrooms in the olive oil and butter until soft. 
  2. Add the flour and the chicken stock.
  3. Bring to the boil and reduce to a simmer for 20 minutes until reduced by 30%.
  4. Add the cream and thyme leaves, then blend until smooth.
  5. Season to perfection, you can put a few drops of Truffle oil into the soup to spoil yourself and your guests.


1 chopped onion
1 kg of your favourite wild mushrooms cleaned and roughly chopped (leave some to put on top of the soup if you would like)
Olive oil
100g butter
3 tablespoons of flour
1 liter of chicken stock
250 ml cream
Salt and pepper
2 tablespoons of fresh thyme leaves
Truffle oil (optional)


Pair this luscious, creamy soup with Arendskloof Shiraz-Tannat.