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Marmite, Mushroom & Potato Soup

Prep Cooking Serves
15 mins 30 mins 2 Adults

Recipe by The Devilled Egg | The Online Cookery School.


  • 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 Flavoured Rapeseed Oil
  • 2 poached eggs


Preheat the smoked/truffle flavoured 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 our flavoured truffle oil.


All the Fussels best sellers, tripled up and packaged together in special offers!

Choose Three of the Following

Trio Of Flavoured Rapeseed Oil for Cooking


Smoked Rapeseed Oil (Pack Of 3)


Garlic Rapeseed Oil (Pack Of 3)


Chilli Rapeseed Oil (Pack Of 3)


Sicilian Lemon Rapeseed Oil (Pack Of 3)


Truffle Infused Rapeseed Oil (Pack of 3)


3 X 500ml Bottles Of Cold Pressed Rapeseed Oil