Spring might be in full swing, but that doesn’t mean we’re ready to give up on warm, wholesome meals just yet. And if you’re after something light, nourishing and packed with natural flavour, this Creamy Lion’s Mane Mushroom Soup ticks every box.
Made using dried Lion’s Mane mushrooms, this velvety soup brings a fresh seasonal twist to your spring lunches – delicate in flavour, rich in texture, and beautifully simple to make.
Why You’ll Want to Try This
Lion’s Mane mushrooms are known for their unique, almost crab-like texture when rehydrated and a gentle earthiness perfect for spring. This recipe blends them into a silky, creamy base that feels indulgent yet refreshing – ideal for days that are sunny one minute and breezy the next.
Elliot Webb, mushroom expert at Urban Farm-It, says:
“Dried Lion’s Mane is incredibly versatile, and spring is a great time to use it. It pairs brilliantly with lighter flavours like lemon and fresh herbs.
Ingredients You’ll Need:
- 20g dried Lion’s Mane mushrooms
- 1 tbsp olive oil or butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- ½ tsp dried tarragon or 1 tsp fresh
- 500ml vegetable stock
- 150ml single cream (or oat cream for dairy-free)
- Salt and black pepper to taste
- Optional: zest of ½ lemon for a spring-fresh lift
- Crusty bread or seeded crackers for serving
How to Make It
1. Rehydrate the mushrooms – Soak the dried Lion’s Mane mushrooms in warm water for 20–30 minutes until soft. Drain, squeeze out excess liquid, and roughly chop.
2. Build your flavour base – In a saucepan, heat the olive oil or butter over medium heat. Add the chopped shallot and garlic and cook until softened and fragrant.
3. Add the mushrooms – Stir in the chopped Lion’s Mane and tarragon. Cook gently for 5–6 minutes until the mushrooms take on a bit of colour and the herbs become aromatic.
4. Simmer the soup – Pour in the vegetable stock and bring to a gentle simmer. Cook for 10 minutes to allow the flavours to come together.
5. Blend and finish – Use a hand blender to blitz the soup until smooth. Stir in the cream and lemon zest if using, season to taste, and warm through for another minute.
6. Serve – Ladle into bowls and enjoy with a slice of crusty bread or light crackers for a perfectly balanced spring lunch.
Webb adds:
“Lion’s Mane has a naturally mild flavour that makes it ideal for lighter dishes like this. It’s comforting, yes – but also uplifting, especially with a touch of lemon or fresh herbs. It’s the kind of dish that fits beautifully into this in-between season.”
So if you’re after something nourishing but not too heavy, this Creamy Lion’s Mane Soup is a brilliant way to embrace the best of spring ingredients – and using dried mushrooms makes it even easier to enjoy all year round. Urban Farm-It’s dried Lion’s Mane kits are the perfect pantry staple for moments like this.
