Mushroom & Pepperberry Soup


Mushroom & Pepperberry Soup

By: Sammy Jones

An earthy, dairy-free but creamy mushroom soup with the delicious flavour of sweet but bitey pepper berries.


  • 70g dried shiitake mushrooms
  • 1½ cups hot water
  • 3 tbsp butter or extra-virgin olive oil
  • 400g Swiss brown mushrooms, sliced
  • 1 onion, chopped finely
  • 2 cloves garlic, sliced
  • ½ tsp dried or fresh chillies
  • 2 tbsp ground pepperberries
  • 3½ cups vegetable stock
  • 150mL oat milk cooking cream, extra for serving
  • Salt & pepper, to taste
  • Extra pepperberries, to taste


  • Place dried shiitakes in a heat-proof bowl, add in hot water and cover for 20 mins. Carefully remove from water with a slotted spoon and slice. Set water aside.
  • On a medium/high heat, heat butter or oil in a large pot. Add all mushrooms, onion, garlic, chilli and ground pepperberries and sauté for 5 mins, or until mushrooms are soft and browned.
  • Add in vegetable stock and reserved water from the shiitakes and allow to simmer on a medium heat for 20 mins.
  • Remove from heat and add in oat milk cream and stir well.
  • With an immersion blender, blend to a smooth consistency Add in extra oat milk cream if needed. You can also split the batch in half and blend in a high-speed blender.
  • Add salt, pepper and extra pepperberry to taste.
  • Mix up the 400g of mushrooms with a combo of fresh lion’s mane, oyster, enoki or Swiss brown mushrooms.

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