French Onion, Wild Mushroom & Rice Noodle Soup

This yummy combo is rich and delicious. The onion base is made the same way I make French onion soup, so gives is a lovely depth and sweetness, but without the cheese and croutons. I have used black garlic cloves which give the soup a smoky flavour, but you can use normal garlic if you can’t find black garlic. It’s usually available in health food shops or grocers that sell exotic ingredients. The rice noodles go really well with the soup, but you can serve it with some crusty or toasted bread if you prefer.

Ingredients (serves 4 to 6)

  • 1/2 cup of dried wild mushrooms

  • 1 punnet of chestnut mushrooms, quartered

  • 1 punnet of button mushrooms, quartered

  • 2 brown onions, peeled and finely diced

  • 1 shallots, peeled and finely diced

  • 2 tbs organic butter, ghee or coconut oil

  • 1 cup or white wine or apple cider

  • 500 ml mushroom stock

  • 4 cloves, black garlic or 3 cloves normal French garlic

  • 1/2 ts white pepper

  • 1/2 ts Himalayan salt

  • 2 tbs flat leaf parsley

  • 1 tbs tamari

  • Sesame oil for drizzling

  • 1 handful wild rocket or shredded baby spinach

  • 1 ts sesame seeds

  • 1 lime cut into quarters

  • 250gr brown rice noodles


First, soak the wild mushrooms in hot water. Heat a large saucepan with the butter, ghee or coconut oil. Once melted, add the onions and lower the heat. Stir well to coat the onions and gently sweat the onions for 15-20 minutes till soft and lightly browned. Be careful not to burn and keep on a low heat. Once the onion is cooked, add the mushrooms. Drain the wild mushrooms and roughly chop. Add the wild mushrooms to the pan. Gently sauté for 5 minutes before adding the stock, white wine, salt and pepper. Simmer for 20 minutes till the mushrooms have softened.

While the soup is cooking, make the noodles. Heat a pan of water and bring tot he boil. Add the noodles and gently simmer for 5 minutes. Drain and rinse under cold water.

Stir the parsley and tamari into the soup. Check the seasoning and adjust if necessary. To serve, divide the noodles between the bowls, ladle in the soup, garnish with a little wild rocket, sesame seeds, a drizzle of sesame oil and a wedge of lime. Enjoy!