Lisa Vanderpump’s Simply Divine Wild Mushroom Soup

If you love reality TV's queen bee, then you'll want to add Lisa Vanderpump's Wild Mushroom Soup recipe to your repertoire.

Lisa Vanderpump Wild Mushroom Soup Recipe
photo credit: @lisavanderpump

Anyone who’s a reality TV fan knows about the queen, Lisa Vanderpump, who stars in The Real Housewives of Beverly Hills.

Born in London, England, Lisa was a child actress and married her long-time hubby of over thirty-years, Ken Todd, when she was just 21 years old and is the mother of two children, Pandora and Max. She owns 36 restaurants and bars, including her latest venture, TomTom (as anyone who watches her show Vanderpump Rules would know). She has seven dogs, including her sexy beast who goes by the name of Gigolo, or Giggy for short, two swans named Hanky & Panky, and two miniature horses, Diamonds and Rose.

When asked what her secret to success is, she claims, “taking risks, staying focused, never giving up and working my rear off” are the key elements.

She goes on to say, “I have always been a working mum , and my business is a very needy baby-open 16 hours a day!”

So where does she find the time to cook?

Lisa is self-taught and found a passion for the selection, preparation and serving of food when she was in her early 20’s.

You can feel her love of food in her book, Simply Divine: A Guide to Easy, Elegant and Affordable Entertaining.

Here’s Lisa Vanderpump’s recipe for Wild Mushroom Soup using morel mushrooms.

Simply Divine Wild Mushroom Soup


    • 2oz of dried morel mushrooms
    • 6oz of fresh mushrooms, such as morel, stemmed shiitake, oyster or chanterelle
    • 1 tablespoon extra-virgin olive oil
    • 1 medium onion, chopped
    • 1 garlic clove, finely chopped
    • 2 tablespoons all-purpose flour
    • 1 cup dry white wine
    • 5 cups packaged organic chicken stock
    • Salt and freshly ground black pepper
    • 2 tablespoons heavy cream

Place dried morel mushrooms in a small bowl with enough boiling water to just cover the mushrooms. Let stand until the mushrooms soften, about 30 minutes. Strain soaking liquid and save 1 cup. Add the fresh mushrooms and chop coarsely.

Heat the oil in a soup pot over medium heat. Add the onion and garlic and sauté until the onion softens for about 3 minutes. Add the mushrooms and cook, occasionally stirring, until the juices evaporate for about 8 minutes.

Sprinkle with flour and stir well. Stir in the cup of morel soaking liquid, wine, chicken stock, salt and pepper. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer for 10 to 45 minutes, depending on how much time you have; the longer you simmer, the more robust the flavour will be. Stir in the heavy cream and heat without boiling.

Using an immersion blender, puree the soup in the pot until it is a porridge-like texture. Serve hot.

Makes 8-10 servings.


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Sabrina is a freelance travel writer based out of Toronto. She believes travel is life which is why she loves travelling around the world and sharing her adventures. Her passion and love for this industry comes from wanting to inspiring people to be motivated and encouraged to pack their bags and take the adventure of a lifetime. Sabrina has travelled to over 50 cities including Juneau, Whitehorse, Kyiv, Dublin, Havana, Munich, Vienna, Roseau, San Francisco and London.