Daylesford Organic Mushroom Soup with Truffle

Wholesome, nutrious recipe from the Daylesford chefs cooked low & slow to keep the goodness in. Made in a zero waste kitchen partly powered by renewable solar energy.Thick, velvety soup with the earthy, woodland flavour of mushrooms and black truffle,with mascarpone and a splash of cider. Delicious with buttered sourdough. Our organic meals, soups and broths are made by hand on our farm, using fresh produce and slow cooking to bring out the natural flavours.At Daylesford, we make real food with the simplest organic ingredients. Our daylesford.com/eattobehealthy heart highlights foods created with our nutritionist, to be particularly nutrient-dense and beneficial to your health and happiness.Everything we do at Daylesford stems from my belief that we need to protect and nourish the earth’s soil. We farm, eat and live in a way that nurtures nature because I believe we must leave our world in a better state than we find it.Better for the PlanetThe only way to sustain our planet for the future is to protect and nurture its resources. Organic farms are regenerative and sustainable. They work in harmony with nature, building fertility and restoring life to the soil, capturing carbon emissions that are harming the atmosphere and providing healthy habitats for wildlife to flourish.Join our delicious revolution, let us show you sustainable solutions to connect with your world. @daylesfordfarm #nurturenature