Our recipes have been kindly provided by some of New Zealand's most celebrated chefs. Try this delicious soup recipe, it's great for any time of year!


Michael Lee Richards' Cream of Mushroom and Walnut Soup


Good chicken stock 
Onion finely chopped
Dark Portobello mushrooms, cooked in butter
Salt and pepper, to taste
Fresh thyme
Fresh parsley, finely chopped


Cook ingredients almost to a paste

Dust in flour

Pour in hot stock, salt and pepper, fresh thyme.

Simmer away

Skim or rest over night

Add toasted walnuts (not chopped too finely) at the last minute.

Add finely chopped parsley, to serve