Roasted lavender buds are my go-to for savory winter dishes. Roasting lavender buds is a real game changer, introducing a unique and kind of nutty taste to savory dishes. Click on the link and then scroll down to see how to roast lavender buds. It’s so easy.

Mushroom soup with roasted lavender buds.


3 or 4 lbs of baby portabello and white mushrooms, sliced

1 onion, chopped

4 cloves garlic, chopped

2 TBSP butter (optional)

1 TBSP of roasted lavender buds

2 tsp of dried tarragon


2 tsp of dried thyme

2 heaping soup spoons of Better Than Bouillon organic vegetable base, mixed with 6 cups of hot tap water

fresh ground pepper to taste


Heat some oil in a big soup pot. When the oil is hot, add the onion and garlic and stir over medium flame until soft and translucent. Throw in all the sliced mushrooms with the butter, saute and stir over medium flame until the mushrooms release their moisture. Toss in the herbs and stir again. Then pour in the prepared Better Than Bouillon vegetable stock. Increase the flame, bring the soup to a boil, then reduce the flame and cover. Let the soup simmer for about 10 to 15 minutes. Then puree the soup with an immersible wand blender until smooth. You can take out a few mushrooms with a slotted spoon first, then add them to the pureed soup at the end. I like to use a lot of pepper, but add it to your own taste. You don’t need to add any salt, as the vegetable bouillon is super salty.

Serve it really hot. There is no dairy in the stock, so no worries about curdling when re-heating the soup.

I like to top it with a dollop of plain greek yogurt or creme fraiche and sprinkle a few roasted lavender buds on top.