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Marmite, Mushroom & Potato Soup

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • 1 tablespoon of Fussels smoked Rapeseed Oil
  • 1 small red onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of ground cumin
  • 400g fresh mushrooms, sliced
  • Small handful of dried mushrooms
  • 500ml vegetable or chicken stock
  • 1 tablespoon of marmite
  • 2 large potatoes, cubed
  • Few sprigs of dill
  • Fussels Truffle Rapeseed Oil
  • 2 poached eggs


Preheat the oil in a large pan

Add the onion, half the fresh mushrooms and a large pinch of salt and fry until golden

Add the garlic and cumin and cook for another minute

Add the stock, dried mushrooms, marmite and potatoes add simmer for 15 minutes until the potatoes are tender

Blend the soup and keep warm

Fry the remaining mushroom until golden

Pour the soup into 2 bowls, decorate with the fried mushrooms, egg, dill and a drizzle of truffle oil

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