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  • May 31st 2019
  • 0 comment


  • 4 cups mushrooms (any type), roughly chopped
  • 1 onion, roughly chopped
  • 8 cloves garlic, roughly chopped
  • 1 Tbsp Ashgrove Garlic And Herb Butter
  • 2 Tbsp Pukara Truffle Oil
  • Tasman Sea Salt
  • 1 tub Meander Valley Creme Fraiche
  • 2 Cups water
  • 2 Tbsp chicken & beef stock


  1. Preheat oven to 160 degrees
  2. Place mushrooms, onion garlic, butter, oil and a pinch of salt onto a tray and place into oven.
  3. After approx 10-15 minutes, add creme fraiche, water, and stock to the tray and mix around before placing it back in oven for a further 10-15 minutes.
  4. After approx 10-15 minutes, remove tray from oven and place everything into a pot and blitz together with a hand blender until at a smooth consistency. Once this is done, your mushroom soup is ready to serve and enjoy.