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Feeling guilty that our tour hadn’t yet included Cosmin’s desert island choice number one, mushrooms, I was pleased to find a recipe from Estonia where they feature heavily.

 Suspicious that the method of preparing the soup was more akin to making a sauce, I went with it and the result was a very happy Cosmin. So happy that I had to take a crap photo in low light as there was zero possibility of any leftovers remaining for a next day photoshoot.

Makes Dulcie's List   Makes Cosmin's List


  • 300g mushrooms. (10.6oz/2.6 cups) Traditionally chanterelles, but whatever good quality fresh mushrooms you can find will do
  • 3 cloves garlic
  • 50g butter (1.8oz / 0.25 cups / 0.5 sticks)
  • 1 tbsp sunflower oil
  • 600ml water (1 pint / 2.5 cups)
  • 1 heaped tbsp plain flour (all-purpose flour)
  • 200g smoked cheese grated (7oz / 1.6 cups)
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives


  • Calories | 482
  • Fat | 53.6g

Serves | 2 portions

Prep Time | 10 minutes

Cooking Time | 10 minutes


  1. Wash the mushrooms and rip into small pieces (looks better than chopping them).
  2. Melt the butter in a frying pan and fry the mushrooms with the garlic until golden brown. Season with salt and stir in the parsley and chives.
  3. In a large saucepan on a medium heat mix the flour with a tablespoon of the water, keep on adding further tablespoons of water until liquid enough to add the remaining water without getting lumps.
  4. Add the grated cheese and continue stirring until fully melted.
  5. Serve the soup with a big mound of the mushrooms in the centre.

Based on a recipe found at

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