Horse Mushroom Soup from Damian Pike

Posted by: Scott Ko

This recipe is brought to you by  Damian Pike at Prahran Markets.  Damian Pike is a wild mushroom specialist. He specialises in all mushrooms and have French and Australian mushrooms and Winter truffles in season. He prides himself on having produce that tastes as good as it looks and sourcing unusual seasonal items like white asparagus, morels and China flat peaches.To help you make the most of their amazing produce, here’s a winter warming mushroom soup recipe – that showcases their beautiful horse mushrooms.

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  • 2¼ Horse Mushroom
  • 2 Whole Leeks
  • 6 cups Vegetable stock
  • 1 Desiree Potato
  • 1/4 Cup Parsley


  1. Using a wet paper towel, wipe any excess dirt from the mushrooms. Roughly slice
  2. Remove the root and the green fronds from the leeks and discard. Make a cut lengthwise down the leek, then remove the outer layer. Check the green end (where you removed the fronds) for any excess dirt under the layers. Clean where needed
  3. Peel and grate the potato, then set aside
  4. Chop the parsley

Cooking Steps:

  1. In a large, deep saucepan, heat some cooking oil over medium heat
  2. Add the mushrooms and leek. Saute until the leek and mushrooms are just tender, about 3 minutes
  3. Add the vegetable stock, grated potato, and chopped parsley. Simmer on low heat for about 30 minutes
  4. Mix through the cream and season to taste with salt and pepper
  5. If you have any dry sherry available, Damian recommends a splash to really bring out the flavours!
  6. Serve with some crusty bread



Shop 116
Prahran Market
163 Commercial Rd

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