St. George’s Mushroom Soup

St. Georges mushroom soup

St. George’s Mushroom Soup is a delicious spring soup made with fresh St. George’s mushrooms, vegetable stock, white wine, garlic, onion, and fresh parsley. It can be enjoyed with fresh bread, and eaten as an appetizer or as a main course.

St. George’s Mushrooms are one of the few edible mushrooms that appear in spring. St. George’s Mushrooms smell a bit of cucumber and flour. They grow mainly in fields, grass, and roadsides. The name comes from when it first appeared in the UK on St. George’s Day. The mushrooms have a cream-white color and are very meaty. Be sure to check if there are any worms inside the stem, and if necessary cut off the affected area.


St. George's Mushroom Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizers
Servings 4 people


  • 1 tablespoon butter
  • 1 pound (500 grams) St. George's Mushrooms
  • 1 onion, diced
  • 2 cloves garlic, finely chopped
  • cup (1.5 deciliters) white wine
  • cup (5 deciliters) vegetable stock
  • 1 cup (2.5 deciliters) heavy cream
  • 1 handful parsley, finely chopped
  • Salt and pepper


  • Brush the mushrooms clean and cut them into slices.
  • In a large pot, melt butter over high heat.
  • Add the mushrooms, onion, and garlic and sauté for about 6 minutes until the water has evaporated.
  • Add white wine and let it cook for 5 more minutes until the white wine has evaporated.
  • Add vegetable stock and heavy cream and bring to a gentle boil and let simmer for a few minutes.
  • Add finely chopped parsley and taste with salt and pepper.
Keyword soup, spring, st. george's mushroom


  1. 4 stars
    I found a ton of St George’s mushrooms nearby (9th April) and made this recipe, which was delicious with some crusty bread. I used vermouth instead of white wine, just a lot less of it.

  2. Pingback: St. George's Mushroom Foraging Guide - Skovkær

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