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Clear Cep Soup

This is a formal soup for special occasions. It has a strong mushroom flavour with the delicate addition of vegetables and pasta to create the contrasting textures.

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25g/1oz dried ceps
575ml/1pt warm water
1 leek
1 carrot
75g/3oz conchigliette piccole (tiny pasta shells), cooked
Salt and freshly ground black pepper
Flat parsley leaves to garnish


Serves: 4


Place the ceps in the warm water and leave to soak for about 30 minutes. Drain the ceps, reserving the liquid in a saucepan.

Slice the ceps and shred the leek and carrot. Add the vegetables to the mushroom stock and cook over medium heat for about 10 minutes, until the vegetables are tender. Add the cooked pasta shells and season with salt and freshly ground black pepper. Cook for a further minute. Serve garnished with parsley leaves.

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