Mushrooms are a 10:1 ratio-that is, if your recipe says you need 1 kilo of fresh mushrooms, you need 100 grams of dehydrated- that easy.  There are far greater concentrations of nutrients and therefore medicinal benefits in dehydrated mushrooms, I almost always use dehydrated mushrooms for cooking.

All of my measurements and weights in all of my recipes are to be used as a simple guide.




  • 50 grams butter
  • 3 Tablespoons of olive oil
  • 3 cloves of garlic- minced
  • 1 large brown onion- finely chopped in a food processor
  • 100grams of dehydrated mushroom – I used Porcini, Shiitake and Truffles.
  • 2 Tablespoons of arrowroot flour
  • 1 litre of chicken stock- or vegetable if you want to go vegetarian
  • 1 Teaspoon Himalayan or sea bed salt
  • ¼ cup organic double cream 
  • I used 1 Tablespoon of “Broth of life” vegetable broth to soak my mushrooms.
  • Parmesan cheese and thyme to top

  • Place 1 tablespoon of powdered organic vegetable broth in approx 400ml -500ml of filtered water in a pot. Giving it a quick stir. 
  • Place your mushrooms in the pot, and very slowly bring to a very slight simmer- very slight, almost not even simmering on your stove top- you just want your water warm.  Soak in this warm water for 30 minutes in water. 
  • In a food processor, finely chop your onion.
  • Mince your garlic
  • In a large pan or pot- I prefer pan for a more even cooking of your mushrooms, place your olive oil and butter, garlic and onion, sauté’ until onions are translucent and soft. 
  • Once mushrooms have been soaking for 30 minutes- drain them.  Using dehydrated mushrooms, you will always have grit- so you need to drain the water from them.  It is not a waste of your vegetable broth as your mushies would have absorbed the flavours, so drain your mushrooms and the grit from them- do not rinse them under water, simply drain, and then add to your pan of garlic and onion.
  • Turn up the heat and sauté a little to brown the mushrooms, this will also enable the water to evaporate a little from the mushrooms, after a few minutes, slowly add your stock, stir stir stir! Then add your arrowroot- this will immediately thicken your soup. 
  • After a few minutes- 5 or so, once everything is heated through, add your double cream- this really is measured to your own liking, I think I used about ¼ – ½ a cup…  Yummo!  Organic double cream- drool.
  • Serve your soup with a dollop of double cream on top, some grated parmesan and thyme sprigs- OMG, you will love it.    A glass of red and some organic sour dough, dripping in organic butter!