Puffball mushroom soup

Preparation time: 10 minutes Cooking time: 30 minutes Serves: 2


An easy soup that you can make with puffball mushrooms, which can be found most anywhere.


  • Four medium puffball mushrooms
  • 1 tablespoon crushed dried black trumpet mushrooms
  • 1 small onion, diced
  • 3 cloves garlic, diced
  • 1 small jalepeno pepper, seeded and diced
  • 1 cup diced potatoes
  • 1 cup whole raw milk
  • 1/2 cup raw cream
  • 2 tablespoons butter
  • 1 tablespoon oil
  • chives to garnish
  • salt to taste
  • fresh ground pepper
  • 1 cup white wine
  • 1 tablespoon flour


In medium pan, heat oil and butter until melted. Add the diced onions, jalapeno, mushrooms and potatoes, and cook until the onions are translucent and the potatoes slightly browned. Add the diced garlic. Add the flour to the milk, and stir to make a slurry, then add the slurry to the pan. Add the wine, salt and freshly ground pepper. Simmer until the potatoes are fork tender. Add the cream.

Garnish with chives when you serve.



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