Creamy Mushroom and Walnut Soup

This recipe is kindly provided by one of New Zealand's most celebrated chefs, Michael Lee Richards.
Try this delicious soup recipe; it's great for any time of the year! 



  • Good chicken stock
  • Onion finely chopped
  • Dark Portobello mushrooms, cooked in butter
  • Salt and pepper, to taste
  • Fresh thyme
  • Fresh parsley, finely chopped
  • Trickett's Grove walnut pieces


  • 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.
  • Enjoy!